I finally have been able to
cook Bok Choy the way I like it. In the
Key to Chinese Cooking they have a step I have been ignoring.
·
Separate the
leaves of the Bok Choy and wash well.
·
Bring 4 C of
water to a boil and in a large saucepan with 1T of oil toss a generous pinch of
baking soda in the water and swish to
dissolve it.
·
Shower in the bok
choy leaves. When the green brightens,
in about 30 seconds, pour water and vegetables immediately into a colander to
drain.
·
Spray with cold
water to stop the cooking.
Ingredients:
Bok Choy
Oil, peanut or vegetable
Baking soda
Sesame oil
Classic Stir-Fry Sauce (House
of Tsang brand)
Cooking spray
Directions:
1.
Do the step as
outlined above.
2.
Heat a wok over
high heat until hot. Spray with cooking
spray or lightly oil the pot.
3.
Add the drained
bok choy to the pot. Stir fry and after
the water evaporates some, add the stir-fry sauce. (I used about 1T of sauce for 8 baby bok
choy)
4.
Toss to coat and
finish cooking to the texture you desire.
Sprinkle a small amount of Sesame oil and serve
We both liked the vegetable done
this way. They were bright green and delicious.
Today I threw away the
history of cooking in America. Every
Food and Wine and Bon Appetite is now landfill.
I cried the entire time as I looked at each one. I kept an issue on Paris, one on Tuscany and
my favorite that describes a Mediterranean Cruise I hope to take some day. I found some January issues labeled the best
of the year. I kept them to scan more
carefully. I have to say that many old
covers had elegant desserts and dish displays that I believe we will never see
again. Recent magazines seem to cater to
fast and easy. Downsizing is hell. Jim threw away a wreath that I made with
pinecones from my Grandma’s house in Southern IL. I spent many a summer out near these
trees. My grandfather had made a bench
that spanned the trees. No fans, no AC
we gathered under the pine trees for relief for the summer heat.
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