Thursday, August 19, 2010
I'll admit that I've only had Bok Choy one time and only picked these up because I thought it would be interesting. Fast forward 2 months and we now have two good sized heads ready to harvest and I'm scrambling for ways to use it. Since it's basically thought of as an Asian ingredient, I've found a couple of stir fry ideas plus one pretty intriguing soup that I'm going to try.
If you've not tried Bok Choy, it's sometimes described as a cross between a cabbage and lettuce in flavor. I tend to think it's very cabbagey and quite crisp. It lends itself nicely to a quick saute so that the leaves wilt and cook while leaving a crunchy bite to the stems. They take longer to cook than spinach so give them some extra time in the pan.
Tonight I decided to try the following stir fry for a quick meal for one. The longest part of the meal preparation was cooking the brown rice, so this turned out to be quick, easy and really very good.
BOK CHOY WITH CHICKEN AND CASHEWS
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Add the chicken (or steak) back to the pan to heat through. Gently mix in cashews and serve over cooked brown or white rice.
As written above with the chicken, this recipe weighs in around 700 calories (including the rice).