ok ... so, what do you do with 'bok choy'?

I've used this recipe often and have adapted it depending on what ingredients are available - other vegetables, nuts, mushrooms, etc.

Quick and easy Bok Choy

Clean and slice bok choy in pieces. Thin slice 2 or 3 garlic cloves.

In small amount of olive oil saute garlic until golden. Add bok choy, saute briefly and add 2 or 3 tablespoons of water or other liquid (balsamic vinegar, wine, stock) - steaming until desired consistency. I like it more crunchy than mushy.

Stir fry! Ken, have you see the cookbook "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce." It's put out by the Madison Area CSA Coalition and goes through herbs and veggies from A to Z, sharing cooking tips, storage tips and lots of recipes. For bok choy, they have 10 recipes. We have it listed in our Up North Foodies Bookshelf in the sidebar to the right. (And when you buy books following that link, you support our efforts a little too.)

Here's one from the book that sounds especially good:

Crunchy Bok Choy Ginger Salad (From MACSAC)

1 medium bunch bok choy
1 c. shredded daikon radish
1 Tbsp. salt
1/2 c. slivered sweet orange, red or yellow peppers
1/4 c. finely chopped green onions
1 inch knob gingerroot, grated
2 Tbsp. each chopped mint and cilantro
3 Tbsp. rice vinegar
2 tsp. honey
pepper to taste

Thin-slice bok choy leaves. Thinly slice stems on the diagonal. Toss bok choy and radish with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain and squeeze excess liquid. Place in paper or cotton towels and sqeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings.

(Here's a tip from a good friend's mom who was visiting from India and showed me an easy way to peel ginger. Use the edge of a spoon to pull away the skin.)

good info ... thanks!