Tuesday, January 24, 2012
Ok with a title like that I should have a nice nutrition profile which I don't. However I am impressed with this vegetable right now.
I made a stir fry of sorts last night from a not really a recipe off the web and wanted to write about it. Bok Choy was a key ingredient.
I will be adding the recipe to Spark Recipes soon.
So first about the bok choy. I think part of it's charm to me is getting really little baby bok choys which doesn't happen very often as I have to get them at an Asian market 3 hours from here. So if I am there to visit I pick some up. What sells for Baby bok choy here is roughly 3 times larger but still not the huge things that I used to think were the only form of bok choy.
I can't say there is a huge difference in the taste. The younger bok choy is milder, but still has the distinctive flavor of bok choy. It is easier to work with because you don't have to separate out the stems.
The other things in my recipe were the illusive brown rice noodles, which I found in a brand name that is available locally so I am rechecking to see if I can buy them here this weekend. I didn't notice much flavor or handling difference between the brown and white noodles. I think though I should have rinsed them as they were a little sticky.
So for the recipe I stir fried shrimp with garlic, ginger and diced jalapeano, added the baby bok choy, than some sauce and the noodles. Very quick and easy and turned out well
I will post a detailed recipe on spark under the title Shrimp with baby bok choy.
Ok so the only real point here is to encourage you all to break out and try some baby bok choy.