Comments on Greenish Thumb: Growing, buying, cooking Bok Choy

Thanks Kiki! I hope you'll enjoy it! Stephan...

2010-02-16T22:39:09.026-05:00

Thanks Kiki! I hope you'll enjoy it!

Stephanie - you're right about the garlic! Adding garlic to a cold wok is also supposed to prevent burning, but I find the flavor of food more intense when cooking in a hot pan/wok.

Entangled - I'm glad you posed this question. I think there are subtle difference just as there are in the lettuces we commonly eat like - mache versus romaine versus iceberg versus arugula. I hope to demystify some of this. Hopefully I'll be able to precisely explain some of the subtle differences through this series of posts!

I'm thoroughly confused by all the various Asi...

2010-02-16T07:31:38.956-05:00

I'm thoroughly confused by all the various Asian brassicas. For example, Tat-soi. I think it's another type of bok choy? Anyhow, I grew it for the first time last spring and we liked it a lot. I'll definitely try your recipe.

Yay..wonderful post! This is an awesome idea..i wi...

2010-02-12T19:54:31.822-05:00

Yay..wonderful post! This is an awesome idea..i will be looking super-forward to this series! Excellent!
Have agreat night!
Kiki~

I like Bok choy. Thanks for the tips on the garlic...

2010-02-12T12:50:24.089-05:00

I like Bok choy. Thanks for the tips on the garlic. I usually fry garlic first. I will use your method next time. Garlic is too precious to be burnt ;-) I do not use cornstarch but I know that's the the correct way. I drizzle soy sauce (not salt) to taste at the end.

Thanks Grace! Andrea - I guess he was just using ...

2010-02-12T12:10:40.091-05:00

Thanks Grace!

Andrea - I guess he was just using bok choy as sprouts - a great idea! I think sprouting even more concentrates the healthful benefits.

Rosey - your girls have come up with interesting posts! Can't wait till next Friday to see who's up...

Meredith - I'm glad you'll be able to squeeze some bok choy in!

Yum... you've tempted me to squeeze this green...

2010-02-12T11:05:38.969-05:00

Yum... you've tempted me to squeeze this green into the spring garden. It sounds fantastic. :)

Now I might have to start growing this, it sounds ...

2010-02-12T09:27:32.135-05:00

Now I might have to start growing this, it sounds like a good kind of all-purpose green. And I could use more of that in my diet. Also, thanks for the recipe, I will have to book mark it.

Thanks for commenting on my daughter's post, so sweet!

Rosey

Yes Wendy, that vegetable is very popular also wit...

2010-02-12T03:31:10.704-05:00

Yes Wendy, that vegetable is very popular also with non-Chinese Asians. Here in the Philippines, we call it pechay and we have many varieties and recipes, however i don't cook it other than sautee with other vegs and some shrimp or chicken. You are right the tanginess is removed by cooking. However, i saw a Japanese blog here where it is germinated just for 2-4 leaves including the cotyledons and eaten as salads. He just uses some plastic food containers on the ledges and has ready salads. I will be waiting for your more posts on these vegs. thanks.

Hi Wendy~~ You're a woman of many talents. Thi...

2010-02-11T23:39:46.361-05:00

Hi Wendy~~ You're a woman of many talents. This looks delish.