Bok choy, the asian vegetable that may have many people scratching their heads- until they taste the deliciousness of this black sheep of the brassica family. That’s right; brassica. That means that it’s relatives include the likes of broccoli, cabbage, kale, and brussel sprouts, or, as I like to call them, the fart veggies. The fart veggies are the ones that can make you fart and also smell like farts if you cook them and let them sit in the fridge for a week. Cook and eat these bad boys fresh and you should be just fine.
Also, don’t take me calling them the fart veggies the wrong way. When they are cooked up well, they are hands down my favorite vegetables. Luckily for us, it doesn’t take much difficult cooking to help them taste delicious, and bok choy is no different from the rest. I came home one day, too hungry to want to bother with anything complicated, so I just chopped up the bok choy I had in the fridge, fried it up with some basic stir frying ingredients and had a very satisfying meal. Pair this with a little rice and maybe some chopped peanuts and things are good to go!
Stir Fried Bok Choy
100 g (or 1-2 leaves) bok choy
1/2 toasted sesame oil
1/2 tsp liquid aminos (aka soy sauce)
1/2 tsp rice vinegar
1/4 tsp honey
Slice lengthwise, down the middle of the bok choy stem, then chop widthwise into 1/2 inch pieces. Heat the oil in a skillet or pan, then add just the white stems of the bok choy, leaving the greens to cook separately. The greens cook a lot faster than the stems and overcooked green tops are the reason children don’t like vegetables. Add the aminos, vinegar and honey and cook until you see the sauces start to thicken (about 2 minutes). Add the green tops and cook for no more than one minute, tossing the vegetables around in the pan to coat with the sauce. Serve.
I ate this straight up, but it would also be great to add some peanut butter (just a dash) and throw it over rice.
Localism Rating: 90% Local (not counting any rice adds)
Happy cooking!
Molly
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