Bok Choy With Chives, Black Bean Sauce, and Chow Fun Recipe (2024)

FAQs

Do you have to blanch bok choy before frying? ›

The main difference is that that recipe relied on tender greens that were briefly stir-fried. When dealing with heartier greens like bok choy or broccoli, you have to blanch them before stir-frying them so that they have a chance to tenderize properly. Other than that, the process is nearly identical.

Vegetable Chow Fun, A Vegetarian's Delight. This vegetable chow fun uses eggplant, lightly fried to give the dish a richer texture and shiitake mushrooms rounding out the umami flavors. Use vegetarian oyster sauce yet in this vegetable chow fun and it is a vegan and vegetarian dish!

Bok Choy VS.

They are older and taste a bit tougher but crisp enough to enjoy with a crunch. The stalk to leaf ratio is higher than the bok choy tip. Bok choy tip is the baby and younger form of bok choy. The milky white stalks are thin and are more tender than the bok choy, attached to small, green oval leaves.

Baby bok choy: The most common Chinese green, it is light green and usually sold in bunches of three. Choy sum: Produces small yellow flowers, which gives it its other name of Chinese flowering cabbage. Its long, pale stalks and fragile leaves are suited to stir-frying and steaming.

Bring a pot of water to the boil and drop the bok chop into the water. Cook for 1-2 minutes or until just tender. Avoid overcooking as this will reduce the nutritional value and alter the texture.

Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems. The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A.

A: No, chow mein is considered less healthy than chow fun because it is typically higher in calories and sodium. Both dishes can be made healthier by reducing oil and high-sodium sauce ingredients and by using lots of fresh vegetables and lean protein for added nutrition.

Some chow chow recipes consist primarily of chopped green tomatoes, cabbage, onion, and peppers while others can contain carrots, beans, cauliflower, or peas. Regardless of which ones you choose, the ingredients are all pickled in a canning jar and served cold as a condiment.

Beef chow fun is a Cantonese dish made from stir-frying beef, wide rice noodles (he fen or huo fun), scallions, ginger, bean sprouts and dark soy sauce. Known as gon chow ngau huo in Cantonese, you can find it in dim sum restaurants or sometimes Cantonese roast meat places.

You can also rip the stalks off, if you don't feel like cutting them. But you will eventually have to cut them when you reach the mini bulb inside. All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb.

What does bok choy do for your body? ›

Like other dark, leafy greens, bok choy is an excellent source of the flavonoid quercetin. Quercetin can help to reduce inflammation in the body, which may help to reduce your risk of developing a variety of chronic health issues such as heart disease, diabetes, and cancer.

In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.

Bok choy also is a good source of folate (folic acid) and potassium. And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. It's basically fat-free and low in calories.

In Mandarin Chinese, the common name is 青菜 qing cai ("green vegetable") or 小白菜 xiao bai cai ("small white vegetable"). Although it is simply called 白菜 baak choi ("white vegetable") in Cantonese, the same characters pronounced bai cai by Mandarin speakers are preferably used as the name for Napa cabbage.

To prepare vegetables for stir-frying, blanching is the perfect way to jump-start the cooking process, especially for dense vegetables like broccoli or cauliflower (which usually take a while to stir-fry and often get soggy).

Once the water is boiling, add sesame oil to the pot. Stir the water to ensure the oil is evenly dispersed. Add bok choy and blanch for 2 minutes.

This process keeps the vegetables from cooking further. Shocking vegetables are ideal for when you want to use the vegetables for cooking at a later time. Note that if you are stir-frying a dish you can skip this step and use the blanched vegetables immediately.