Selecting Ingredients--bok Choy (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
This variety of Chinese cabbage, available in Asian groceries and some
supermarkets, looks somewhat like Swiss chard with long, smooth white
stalks and dark green leaves, but it is sold in a bunch like celery.
The uncooked stalks are crisp and mild, with just a hint of a cabbage
flavor. The leaves, though not as tender as most of our salad greens,
have a flavor something like a tart romaine. Although romaine is
sometimes suggested as a substitute for bok choy, the stems of cooked
bok choy add more crunch to a dish, and the cooked leaves add a
stronger flavor of their own. Bok choy is the kind of Chinese cabbage
usually found in restaurants. Store bok choy in the refrigerator, and
wash each stalk carefully before using. Freshen wilted bok choy in a
bowl of cold water.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
supermarkets, looks somewhat like Swiss chard with long, smooth white
stalks and dark green leaves, but it is sold in a bunch like celery.
The uncooked stalks are crisp and mild, with just a hint of a cabbage
flavor. The leaves, though not as tender as most of our salad greens,
have a flavor something like a tart romaine. Although romaine is
sometimes suggested as a substitute for bok choy, the stems of cooked
bok choy add more crunch to a dish, and the cooked leaves add a
stronger flavor of their own. Bok choy is the kind of Chinese cabbage
usually found in restaurants. Store bok choy in the refrigerator, and
wash each stalk carefully before using. Freshen wilted bok choy in a
bowl of cold water.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp