Raw bok choy recipe Ingredients
BOK CHOY and MEI QUIN CHOY RECIPES
SHITAKE BOK CHOY SOUP WITH NOODLES
Editors' note: The original recipe calls for Chinese wheat noodles,
but we also like this soup made with somen (Japanese thin wheat noodles)
or soba (Japanese buckwheat noodles).
1/2 lb.
1/2 lb.
6
8 g.
6 oz. bok choy
fresh shiitake mushrooms
scallions
katsuobushi (dried bonito flakes; about 2/3 cup) (I've used chicken
or vegetable broth instead)
thin Asian wheat or buckwheat noodles
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from
mushrooms and cut caps into thin slices. Cut scallions diagonally
into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi
and boil 1 minute. Pour stock through a fine sieve into a large bowl
and discard katsuobushi. Return stock to kettle and add bok choy,
mushrooms, and noodles. Simmer soup, uncovered, until noodles are
tender, 2 to 5 minutes, depending on type of noodle. Season soup with
salt and pepper and stir in scallions.
Gourmet, February 1999
Bok Choy:
Bok choy: (the bok choy in the box was amazingly
good!)
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken
stock/water.
Continue to stir fry for a few more minutes, until the bok choy is
done until still slightly
crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)
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