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Shanghai bok choy is a young, tender Chinese cabbage. It is a small head of bok choy that has crunchy stems with large green leaves. Shanghai bok choy is a greener variety, and is not sweet like other varieties. It is often sauteed or steamed, but is also enjoyed grilled. Shanghai bok choy is a good alternative to your everyday vegetables, to serve alongside seafood or chicken with rice or couscous. Dress cooked bok choy with freshly squeezed lemon, soy sauce or balsamic vinegar.
- Shanghai bok choy
- Paper towels
- Steam basket
- Pot or dutch oven
- Water or broth
- Salt and pepper
- Olive oil
- Microwave-safe dish
Rinse a head of Shanghai bok choy under cool, running water to remove any dirt.
Pat the bok choy dry with a paper towel.
Trim off the stem with a knife and discard it.
Cut or break the bok choy into large bite-sized pieces for sauteing or steaming. Slice the bok choy lengthwise in half for grilling.
Place a steam basket in a pot or Dutch oven.
Pour in enough water or broth to reach 1 inch below the basket.
Bring the water or broth to a boil and place the bok choy in the steam basket.
Cover the pot or Dutch oven securely with a lid and lower the heat to a simmer.
Steam the bok choy for 6 to 7 minutes. Season the steamed bok choy with salt and pepper to taste.
Preheat a large skillet with 1 teaspoon of olive oil over medium heat.
Place the bok choy in the skillet and toss it to coat it with olive oil.
Season the bok coy with salt and pepper to taste, and saute it for 5 minutes.
Preheat a grill to medium heat.
Steam the bok choy for 5 minutes. Or, place the bok choy in a microwave-safe dish, cover and heat it in the microwave on high for 5 minutes.
Brush the bok shoy with olive oil and season it with salt and pepper to taste.
Place the bok choy on the grill and cook it for 1 minute on each side.
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