Quick-Cooked Bok Choy
Instructions:
- Bok choy is, dare I say it, unique. Not the greens; they’re
about the same as those of many other cabbages. But its
fat, thick stems become creamy and tender during cooking
in a way that you cannot duplicate with other greens.
This makes even this simple treatment for bok choy just
wonderful; the slightly more complicated variations are
even better.
Other vegetables you can use: Napa or other Chinese
cabbages, white chard (probably the closest in texture but
with different flavor), broccoli raab, or gai lan.
- 1 head bok choy, about 11/2 pounds
- 3 tablespoons peanut or neutral oil, like grapeseed or corn
- Salt and freshly ground black pepper
- 1/2 cup chicken, beef, or vegetable stock or water
- Cut the leaves from the stems of the bok choy . Trim the stems as necessary, then cut them into pieces 1 inch or so long and, if you like, the greens into pieces or ribbons; rinse everything well. Put the oil in a large skillet over medium-high heat; a minute later, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.
- Add the greens, a sprinkling of salt and pepper, and about 1/2 cup water or stock.
- Cook, stirring occasionally, until the liquid evaporates and the stems are very tender, about 10 minutes more; add a little more water if necessary. Serve immediately.
- Bok Choy, Mediterranean Style.
- In Step 1, use extra virgin olive oil. In Step 2, when the greens are tender, stir in 2 tablespoons capers, 1/4 to 1/2 cup chopped pitted olives (preferably oil-cured), and 1 tablespoon minced garlic. Cook for another minute or so, stirring, then add freshly squeezed lemon juice or balsamic vinegar to taste (start with 1 tablespoon). Cook for another 5 seconds and serve.
- Bok Choy with Black Beans.
- While cooking the stems in Step 1, soak 1 tablespoon fermented black beans in 2 tablespoons sherry, rice wine, or water. In Step 2, when the greens are tender, stir in the beans and their liquid, along with 2 teaspoons minced garlic and 1 teaspoon minced fresh ginger. Cook for another minute or so, stirring, then add 1 tablespoon soy sauce, or to taste. Cook for another 5 seconds and serve.