Using the Harvest: Baby Bok Choy

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No, they are not aliens from outer space!
Subdued and mellow, it plays well with other ingredients. It has a slight celery taste but is much more exciting. When cooked, it absorbs flavors from pan partners. These characteristics make it simple to cook and result in palate pleasing dishes. I would be remiss if I didn’t share it is great raw, sliced thin and tossed in a salad!
My first exposure to Bok Choy was in Chinese food years ago, but there are so many possibilities with this vegetable. You can find it now in abundance at farmer’s markets. This is what I did recently…
Coconut Braised Baby Bok Choy


Coconut Braised Baby Bok Choy
(Printable version)
(2 servings)
4 to 6 baby bok choy
1 to 2 tablespoons coconut oil (or use a plain oil such as grapeseed or canola)
1 to 2 garlic cloves, minced
1/4 cup lite coconut milk (regular is fine too)
about one teaspoon ginger, finely minced
kosher or sea salt and toasted sesame oil, for finishing
Cut just a smidgen of the root end off each bok choy, then cut in half lengthwise.
In a large fry or sauté pan, melt the coconut oil over medium to medium-high heat. Add the bok choy cut side down. Cook a few minutes to sear and brown the cut side.
Turn the heat down to medium-low. Turn the bok choy over, sprinkle with the minced garlic and ginger, and add the coconut milk (shake the can well before opening to mix).
Cook this mixture for about 10 minutes, uncovered. You may need to add a touch of water and/or a bit more coconut milk if the pan becomes dry. (I mix a little of the coconut milk with vegetable, fish or chicken stock.) The white part of the vegetable should be soft but not mushy.
Sprinkle with a little salt and a drizzle of toasted sesame oil. Enjoy immediately.
Serve as a side dish with grilled or pan-seared fish; salmon, halibut, arctic char or black cod come to mind. I made it with Citrus Curried Salmon and together, they were great!

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