time has come and gone. This leaf slowly went from being a decorative
vegetable to becoming a staple in salad bars everywhere. However, like any food
trend, foodies have agreed that it’s time for bok choy to have its time in
the spotlight. Bok choy, like kale, is packed with vitamins and nutrients.
These Asian greens are only about 20 calories per cup compared to kale's
33. They are known to protect bone and eye health, aid with healthy
muscle function, protect the heart and promote healthy circulation.
Lately, as kale is making its way out, bok choy has been infiltrating all types of cuisine. Whether it is sautéed with soy sauce and garlic, roasted with salmon, or sliced in a salad, bok choy has proven to be a very versatile vegetable and we expect to see it more and more as the season continues. Here’s a simple recipe that will be sure to brighten tomorrow night’s dinner!
Baby Bok Choy with Oyster Sauce
2 tablespoons oyster sauce
3 tablespoons chicken stock
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch…mixed with 1 tablespoon chicken stock
1 bunch baby bok choy, bottoms trimmed with some still ‘stuck together’, washed (about ¾ lb.)
1. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
2. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
3. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
4. Pour oyster sauce over it and serve.
Adapted from www.food.com.