When the world that is Canada comes out of its fixation with the election and has yet to slump back towards the TV screen for the Winter Olympics, there may be a moment to consider something new including new things to eat. In winter there are chinese greens to consider.
Bok Choi is that thing that looks like celery at the bottom and romaine lettuce at the top. Last night we had it simply done. Quarter them length-wise. Heat the pan moderately hot. Olive oil and a drop of sesame oil and bash in the bok, moving and flipping until the tops are wilted and the thicker base warmed through. Light in taste and texture, they pile well upon a steak.
This has been a public service announcement.
Comments
'nee - January 14, 2006 7:01 PM
Perhaps I've been turned off of bok choi because the chinese place down the street throws tonnes of it into the spicy vegetable fried noodes in what is a misguided attempt to save on carrots and broccoli and mushrooms. I swear, there was a mere two mushrooms in the last order. I demand equal time for fungi, dammit. Anyway, the bok choi has been boiled and maybe fried and it's all tough and chewy. I will have to give it another shot, perhaps, prepared in this new and exciting way. We shall see.
Alan - January 14, 2006 10:56 PM
Prepare yourself for excitement.