Chinese cabbage « giantveggiegardener

Bok Choi. Photo courtesy of http://www.diynetwork.com

I’m growing new exciting vegetables for me this year and one of my favorite that I’m going to replant for a fall crop was Bok Choi (also spelled Bok Choy). I thought they were baby Bok Choi when I planted them but they ended up full size. No difference-they are delicious! I love chopping them up and putting them in rice dishes and stir-frys.

I also like to cut them in half and then saute them in a little olive oil. Once they are brown on the cut side, I turn them over and cook some more till slightly brown. Then I put a little water (like 2 tablespoons) in the pan and a lid on to finish cooking them. The steam from the water makes them tender. Then just before taking it out of the pan, I splash a little tamari on them in the pan and then serve them. Another wonderful vegetable!