I found bok choy, which i guess is a chinese cabbage, any suggestions how to steam it?!
Or actually how to cook it (prefer to steam) and what seasoning!? Hoisin sauce, where do i find that!?Www@FoodAQ@Com
Answers:
You can find hoisin sauce in the oriental/international aisle of your local supermarket!.
When the time comes to start cooking, you'll find that bok choy is extremely adaptable!. Boiling, steaming, stir-frying and even deep-frying are all possibilities!. With full-sized bok choy you'll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time!. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe!. When stir-frying add a tablespoon or two of water to the wok and cover!. If desired, adjust the seasonings, adding a bit of salt or sugar during cooking!. Whichever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted!.
As for Choy sum, it is normally used in stir-fries!. There is no need to cook the stalks and leaves separately - just wash the whole and drain and cut into small pieces!.
You'll often find recipes calling for bok choy to be stir-fried with a bit of garlic or perhaps ginger!. Oyster sauce and bok choy make an excellent combination; soy sauce is another good choice!. If desired, add a bit of cornstarch to the sauce to thicken!. Alternately, drizzle a bit of sesame oil over the cooked bok choy before serving!. For that matter, you can forego cooking bok choy altogether - the raw stalks make a great mid-afternoon snack!. Just remember that there's no need to limit your enjoyment of bok choy to those times when you are preparing Chinese food!. With its sweet flavor and crisp texture, bok choy works well with a variety of foods!. Feel free to experiment and use it as a substitute for cabbage in other dishes!. I recently stumbled across an interesting variation on cabbage rolls using bok choy leaves and Asian seasonings!. Or how about corned beef and bok choy!? The possibilities are endless!
Cooking Times for Bok Choy
Boiling 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves!.
Steaming about 6 minutes for the stalks, 2 - 3 minutes for leaves
Stir-fry about 5 minutes for stalks, 2 minutes for leaves - the leaves should be Www@FoodAQ@Com
When the time comes to start cooking, you'll find that bok choy is extremely adaptable!. Boiling, steaming, stir-frying and even deep-frying are all possibilities!. With full-sized bok choy you'll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time!. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe!. When stir-frying add a tablespoon or two of water to the wok and cover!. If desired, adjust the seasonings, adding a bit of salt or sugar during cooking!. Whichever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted!.
As for Choy sum, it is normally used in stir-fries!. There is no need to cook the stalks and leaves separately - just wash the whole and drain and cut into small pieces!.
You'll often find recipes calling for bok choy to be stir-fried with a bit of garlic or perhaps ginger!. Oyster sauce and bok choy make an excellent combination; soy sauce is another good choice!. If desired, add a bit of cornstarch to the sauce to thicken!. Alternately, drizzle a bit of sesame oil over the cooked bok choy before serving!. For that matter, you can forego cooking bok choy altogether - the raw stalks make a great mid-afternoon snack!. Just remember that there's no need to limit your enjoyment of bok choy to those times when you are preparing Chinese food!. With its sweet flavor and crisp texture, bok choy works well with a variety of foods!. Feel free to experiment and use it as a substitute for cabbage in other dishes!. I recently stumbled across an interesting variation on cabbage rolls using bok choy leaves and Asian seasonings!. Or how about corned beef and bok choy!? The possibilities are endless!
Cooking Times for Bok Choy
Boiling 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves!.
Steaming about 6 minutes for the stalks, 2 - 3 minutes for leaves
Stir-fry about 5 minutes for stalks, 2 minutes for leaves - the leaves should be Www@FoodAQ@Com
Bok choy and chinese cabbage are two different things!.
The white bottom of the bok choy is good when stir fried, alone or as a vegetable along with other ingredients!. The green tops are usually cut up and only used in soups!. But I love the green and white stir-fried together!. Add a little soy sauce and toasted sesame oil!.
Chinese cabbage is also known as napa cabbage!. It is a tighter head, but elongated like bok choy!. The green is a lighter color than the bok choy, and it has "wrinkles" like a round cabbage!.Www@FoodAQ@Com
The white bottom of the bok choy is good when stir fried, alone or as a vegetable along with other ingredients!. The green tops are usually cut up and only used in soups!. But I love the green and white stir-fried together!. Add a little soy sauce and toasted sesame oil!.
Chinese cabbage is also known as napa cabbage!. It is a tighter head, but elongated like bok choy!. The green is a lighter color than the bok choy, and it has "wrinkles" like a round cabbage!.Www@FoodAQ@Com
Stir fry it quickly in a tiny bit of oil and a dash of water, throw lid on, count to 20, done!. You can just put a bit of light soy sauce on it!. It is a good vegetable to bulk up a pan full of other vegetables!. Www@FoodAQ@Com
Steam with a few drops of sesame oil in steaming water!. Mix through small amount of oyster sauce and use as side dish!.Www@FoodAQ@Com