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How to cook baby bok choy?

How to cook baby bok choy?

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Comments

  • DMWDMW Posts: 12,507
    Wok
    My Facebook Page where I document my cooking
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  • SkiddymarkerSkiddymarker Posts: 8,347
    edited September 2014
    Treat the stalks like celery, the leaves like a chard. Stir fry is my choice, I remove the larger stalk pieces and throw them in the wok right after the onions have started to clear up. The leaves will wilt very quickly so just warm them. Many of my recipes use scallions or green onions and the BBC leaves go in just after the onion tops. 

    Great with a Thai sweet chill sauce right out of the bottle, like a tossed warm salad. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • paqmanpaqman Posts: 2,776
    Should I blanch them first?

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • I don't, because they are being stir fried. Tops are washed and rinsed only. Stalks are sometimes a fair size - even if they are called baby, angle slice like celery. 

    What dish are you planning? 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • paqmanpaqman Posts: 2,776
    Will have them as a side for steak. I wonder if they would be good on the grill?

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Do it like the grilled romaine but use 50/50 EVOO and sesame oil
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  • We steam with minced garlic in the wok and then drizzle with Oyster sauce before serving
  • BayaradBayarad Posts: 308
    I trim the leaves, then halve them longwise, marinate a couple of hours in a robust Italian dressing (I cheat and use a Wishbone store bought hearty Italian) then salt pepper and hit them direct at 400 flipping once or twice every 90 secs for 6 minutes or until charred to your liking! They are delicious!
  • Do it like the grilled romaine but use 50/50 EVOO and sesame oil
    I like this idea, but I'd use a Sweet Thai Chili sauce - Should be able to split them in half - check one first BBC can have a bitter side.....
    Delta B.C. - Move over coffee, this is job for alcohol!
  • paqmanpaqman Posts: 2,776
    Thanks everyone! We ended up blanching them for one minute in salted water then we sautéed them in clarified butter. I saw @The Cen-Tex Smoker‌ comment while they were cooking and thought it was a good idea so we added a little sesame oil at the end. They were very good! This was done in the kitchen... I also grilled one on the egg, not bad but the leaf carbonized. Next time, I'll try with Thai chili sauce as suggested by @Skiddymarker‌ (didn't have any in the pantry). Main course was Wagyu ribeye grilled on the egg.



    imageimage

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 2,776
    @Bustersdad‌ @Bayarad‌ good ideas as well, will be on my to do list.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • cook861cook861 Posts: 872

    nice meal you made have there
    Trenton ON 1 mbge for now
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