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Bok Choy
~ Creamed
Ingredients:
1 cup water 1 tbsp soy sauce 1/2 tsp chicken stock
powder black pepper dash garlic powder 2 chopped bok choy
100ml cream
4 tsp. cornflour
Method:
Wash the bok choy and cut lengthways and then across ways which
will leave the white stalks separate.
In a large
saucepan or wok combine water, soy sauce, chicken stock, pepper and garlic
powder. Bring to boil. Add bok choy
stalks to wok reduce heat , cover and simmer about 2-3 minutes or until
crisp-tender. Now add the green tops and stir well in for minute or two.
Blend cream with cornflour and then stir into bok choy mix. Cook
and stir until thickened. Serve Immediately
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Bok Choy ~ Cream
Sauce
Finely chop
an onion and 3 cloves garlic and lightly fry in tbsp olive oil. Pour in
a half glass white wine, reduce wine and add 300ml cream and simmer.
Check flavour and add salt and pepper to taste Add bok choy and continue simmering
until thick.
Add parmesan cheese or tsp whole grain mustard if
desired.
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Bok Choy ~ Stuffed
Open leaves to expose
centre. Add filling (e.g.
cooked chicken mince, raw chopped red pepper, garlic, raw sliced green
onions, 1 tbs oyster sauce,
chopped water chestnuts). Pack firmly. Twist
ends of leaves to enclose filling. Tie leaf end
with string.
Steam (covered with lid) for approx 15 mins or until bok choy is tender.
Serve parcels with rice and asian sauce.
Asian Sauce
1 tsp sesame oil, quarter cup of oyster sauce, quarter cup soy
sauce. Combine and microwave mixture for 1 minute.
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Bok Choy
~ Grilled
Ingredients:
Bok Choy split in half lengthways Olive oil
Method:
Blanch the bok choy in boiling
water until wilted. Remove and cool down with cold water. .Drain
well. Brush with olive oil and grill under high heat until browned
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