Monday, August 6, 2007

How to cook with Bok Choy

Many say that Bok Choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. It is high in Vitamin A, Vitamin C and calcium.

I don't cook with it frequently but I made it as a side dish tonight and I think it turned out very nice. My husband and I think it the flavor is similar to asparagus.

I sautéed the bok choy in a little vegetable oil and garlic. I did not cook it too long because I don't like soggy vegetables. After sautéing it for about 5 -7 minutes I seasoned it with a little fresh pepper and parmesan cheese.

1 comment:

Chris said...

I have never eaten Bok Choy. Hmmmm...You should put this in WHB!