Cut the bok choy in half (top and bottom halves). Use the top half to make a green salad. Use the bottom half to make a coleslaw.
PEACHYCHEEKS 10/22/07 7:28 P
I like bok choy in a veggie stir fry - using plenty of onion, garlic, and fresh minced ginger, along with diced carrot, celery, and zucchini (add meat if you like and serve with brown rice). Just don't overcook it. Should still be a bit crispy at the stalk but bright green and tender at the greens end. And as far as fennel goes, the best way I've had it recently was in a "winter salad" but it's a particular taste so I understand that it's not for everyone... clean and finely slice the fennel bulb finely slice radiccio add a generous amount of chopped fresh parsley (flat leaf italian ideally) top with golden raisins and toasted pine nuts lightly dress with dressing of olive oil, fresh squeezed orange juice, and a dash of red wine vinegar.
I don't have the recipe here with me at work but if this sounds good to you I can find the exact measurements.
So I am a member of a community supported agriculture thing that sends me a box of organic produce every week. I can and often do make substitutions, but I didn't make it to the website in time this week and now I am about to receive fennel and bok choy, two things that I have not enjoyed in the past, but I'm willing to give them another shot. Any ideas on what to do with them that I might enjoy?
