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How to cook baby bok choy?

paqmanpaqman Posts: 3,454
in Vegetables
How to cook baby bok choy?

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  • DMWDMW Posts: 13,770
    Wok
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
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  • SkiddymarkerSkiddymarker Posts: 8,517
    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. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • paqmanpaqman Posts: 3,454
    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
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  • SkiddymarkerSkiddymarker Posts: 8,517
    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. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • paqmanpaqman Posts: 3,454
    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
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 21,435
    Do it like the grilled romaine but use 50/50 EVOO and sesame oil
    Keepin' It Weird in The ATX
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  • BustersdadBustersdad Posts: 311
    We steam with minced garlic in the wok and then drizzle with Oyster sauce before serving
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  • BayaradBayarad Posts: 313
    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!
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  • SkiddymarkerSkiddymarker Posts: 8,517
    The Cen-Tex Smoker said:
    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. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • paqmanpaqman Posts: 3,454
    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.



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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
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  • paqmanpaqman Posts: 3,454
    @Bustersdad‌ @Bayarad‌ good ideas as well, will be on my to do list.

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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
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  • cook861cook861 Posts: 872

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