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Bok Choi

This has broad, juicy white stems, with wide, mildy mustard-flavoured green leaves. Similar to Swiss chard (they can substituted for each other) the stems and leaves are best cooked separately, and the leaves require only brief cooking. Both can be added to stir-fries, noodle dishes or served as a braised side dish. Try shredding very finely and deep-frying until crisp. Drain and serve sprinkled with salt and sugar. A
Synonym: Pak Choi, Mustard Greens, Chinese White Cabbage
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