Bok Choy
Bok choy is a Chinese cabbage with a flavour between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a more robust flavour than the white bulb. Chinensis Group cultivars do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery and are often referred to as Chinese or Oriental mustard greens. The cultivars are popular in Southern China and Southeast Asia. They are also winter-hardy, making them grown in Northern Europe. Freeze-drying locks in nutrients, keeping the vegetables sweet.
Production Cycle:
All year round
Shelf Life:
20 years
Available in:
Dice
Packaging Format:
Bulk
Ingredients:
Bok Choy
Excipients:
Benefits
These freeze-dried vegetables mainly contain carbohydrates, trace proteins and trace fats. Provides energy and is a rich source of vitamins including vitamin A, vitamin C, and vitamin K, as well as providing moderate amounts of folic acid, vitamin B6, and calcium.
Recipe
Re-hydration comes first. 1.Perfectly stir fried bok choy 2.An nice garlic flavor (no burning bitter garlic) 3.Goes well with meat or seafood.Then cook with cooking oil,garlic,ginger,water or broth,soy sauce or salt and sesame oil.That depends on you.
Tips
When cooking with bok choy, either regular or baby bok choy can be used. Before preparing the vegetable, trim off the thick stem - but don't trim too much, just the end. Cutting the stem off will ensure that the bok choy cooks evenly. You can use a wide-bottomed pan if you don't have a wok. It's important to have all of your ingredients ready before firing up the wok or pan - things move fast! When cooking with aromatics, add them to a cold wok or pan. This helps release the flavor without burning the ingredients.
