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Discussion Starter · #1 ·
Bok Choy at the market today; the arugula was all gone<br><br><br><br>
I already steamed it for about 4 minutes. Now what do I do with it? It is pretty damn bland and tasteless. Extra virgin olive oil might make it disappear.<br><br><br><br>
I need simple recipes without exotic ingredients. any suggestions?
 

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I can't help you with this one. The only thing I make with Bok Choy is a soup made with lemongrass, chinese chilis, and coconut milk.<br><br>
Since you've already steamed them, perhaps you can steam some other vegetables, sprinkle a little soy sauce over them and serve it over a grain or something.<br><br>
Or, you could use the bok choy as a wrap for a hummus, or some other spread. I'm really not feeling very creative right now. I think if I were in your place, I would throw them in the refridgerator (with a little salt), and eat them as a snack whenever I thought of them.
 

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As Bok Choy is an asian vegetable, the best idea is to use it in Asian recipes, the easiest being a Stir Fry.<br><br><br><br>
Do a vege stir fry up, and put them (the Bok Choy) at the very end, as Bok Choy doesn't need to be cooked very long (4 mins is too long), just long enough to wilt the BC, with your usual Chinese Stir fry sauces such as Soy or Tamari Sauce and maybe some Sweet Chilli Sauce.<br><br><br><br>
Make sure you remove the white stalk bit from the middle of the leaves.<br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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This is how I love to make bok choy:<br><br><br><br>
Chop bok choy, set aside. Saute minced garlic in oil, add bok choy. Cover and cook until stalk pieces are softened. Add hot chili flakes, soy sauce and mushroom sauce (a.k.a. veggie "oyster" sauce).<br><br><br><br>
I also like to add bok choy to clear vegetable soups (both leaves & stems).<br><br><br><br>
Husky Corn Star, why would you remove the white stalk from the middle of the leaves? The stalks are yummy!
 

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Oh I loooooove Bok Choi! When I lived near Chinatown I used to eat it constantly, where I live now it's more expensive and not nearly as fresh. I still eat it a lot. When you steam Bok Choy you can just add a ginger sauce, sounds very simple and plain but it's actually a divine dish. I don't have a good recipie for ginger sauce at the moment, I'm looking for one, and if I find a good one I'll get back to you with it if you want.<br><br><br><br>
I have a different view on the white stems to Corn Star. I say leave 'em, especially the choi is a main ingredient of your dish. It gives an intersting mix of textures between the floppy dark green leaves and the crunchy white bits.<br><br><br><br>
OK, now to recipies<br><br><br><br><b>YUMMY SESAME TOFU WITH BOK CHOI AND MUSHROOMS</b><br><br><br><br>
INGREDIENTS<br><br>
small block firm (hard) tofu<br><br>
sesame oil (preferably, you can use peanut or other nut oil to substitute)<br><br>
sesame seeds<br><br><i>fresh</i> ****ake mushrooms (or Swiss Brown if ****ake is unavailable. Any fresh mushies really). Two or three double handfuls worth when cut up.<br><br>
very generous splash of soy sauce<br><br>
teaspoon of fresh crushed chilli paste or equilvalent in whatever type of chilli you have<br><br>
dribble of honey<br><br>
dessertspoon of miso paste<br><br>
bunch of Bok Choi (can be replace with Choi Sum or Mustard greens if no BC)<br><br>
A wok<br><br><br><br>
METHOD<br><br>
Cut tofu into strips and press to remove excess moisture. Fry on it's own in the sesame oil with some sesame seeds until its lightly golden. Remove and drain. Gently stir fry mushies for a couple of minutes with seasonings. Add choi, fry another minute, add tofu and stir through.<br><br><br><br>
A tip when cooking this dish in a traditional wok is to leave the heat as high as possible the whole time. Don't turn the flame down, but instead don't add the soy sauce at the same time as the other ingredient, use it a cooling agent when the sides of the wok start to get too hot.<br><br><br><br>
You really should liquify the miso paste with a very little water before adding, but I'm lazy and don't usually bother. It still works out OK. Sesame oil is quite smoky to cook with, but very nice. If you don't have it, this dish is still nice, just not as, well, sesame-ish.
 

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I just prefer it that way, I'm a picky eater <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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i've only ever seen it in stir fry, soup, or chow mein. if you've already steamed it stir fry may not be the best choice, just toss a couple cloves of chopped garlic into a couple cups of water and simmer for a while and toss in the bok choy and whatever other veggies you like
 

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Discussion Starter · #8 ·
OK I need recipes where the oil doesn't get hot, get altered chemically, and perhaps therefore become more of a nuisance in my arteries, or become carcinogenic. I love sesame oil -- the untoasted kind -- but I don't fry or saute anything.<br><br><br><br>
Less than 4 minutes? Ok. Thanks HCS.<br><br><br><br>
I don't like to use soy sauce. It is just too complex. After I survive a nuclear war, it will be difficult for me to make at home. So I don't want to get accustomed to it.<br><br><br><br>
I don't eat mushrooms either. Like us, they don't make their own nutrients from inorganic matter, and like us they depend on green plants to do it for them. They are, like us, saprophytic on green plants, and are therefore best avoided. Further -- they aren't grown in soil they are grown in culture mediums, "compost," that varies with the kind of mushroom and with the grower -- and which can be trade secrets, and which can contain dairy products, and even animal excrement -- in large quantities -- larger percentage than in agricultural soil.<br><br><br><br>
Tofu is ok. But I don't have time to make it and I usually can't get decent tofu locally.<br><br><br><br>
What I did today is added concentrated chikpea water, garlic, salt, a dash of tobasco sauce and some small-cubed extra-firm (I won't eat any other kind) tofu. Calcium sulfate makes me sick. And the smooth texture is unappealing, but the firm texture of all-magnesium- chloride tofu is delightful. The enzyme tofus are absolutely revolting. People should say what kind of tofu they are talking about when they say tofu, because the 3 basic kinds are so completely different.<br><br><br><br>
They had decent tofu today. Usually it is old, past the expiration date, and they don't refrigerate it adequtely. So I don't usually buy it.<br><br><br><br>
The above recipe wasn't that terrific. But I ate it anyway.
 

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<b>I forgot!</b><br><br><br><br>
Use 1/2 and 1/2 sesame oil and another oil such as sunflower or canola, otherwise the sesame oil might burn.<br><br><br><br>
Oh, and BTW what <i>is</i> arugula? Does it have any other names? I know Americans call coriander leaves cilantro.... so it's quite likely I've eaten arugula under another name.
 

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Discussion Starter · #10 ·
Yea, arugula has other names, Kiz, but I don't recall what they are. I saw them on the net tho. Weren't hard to find. Most of them were similar though. Oh yea, rocket is one alternative name. Does sound similar. I remember there were other variations, also. Roquette? I don't know.<br><br><br><br>
Australia huh? I knew cilantro was the leaf of the same plant that the coriander spice-fruits came from, but I didn't realize people called the leaves "coriander leaves," in English-speaking countries.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">It is also known as rocket, roquette, rugula and rucola...</div>
</div>
<br><br><br><a href="http://www.gourmetsleuth.com/arugula.htm" target="_blank">http://www.gourmetsleuth.com/arugula.htm</a>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by soilman</i><br><br><b>Yea, arugula has other names, Kiz, but I don't recall what they are. I saw them on the net tho. Weren't hard to find. Most of them were similar though. Oh yea, rocket is one alternative name. Does sound similar. I remember there were other variations, also. Roquette? I don't know.<br><br>
.</b></div>
</div>
<br><br><br>
Yep, know rocket well. Thanx!
 
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