Title: Selecting Ingredients--Bok Choy (Ck)
Categories: Info Chinese Ethnic
Yield: 1 Servings

This variety of Chinese cabbage, available in Asian groceries and some supermarkets, looks somewhat like Swiss chard with long, smooth white stalks and dark green leaves, but it is sold in a bunch like celery. The uncooked stalks are crisp and mild, with just a hint of a cabbage flavor. The leaves, though not as tender as most of our salad greens, have a flavor something like a tart romaine. Although romaine is sometimes suggested as a substitute for bok choy, the stems of cooked bok choy add more crunch to a dish, and the cooked leaves add a stronger flavor of their own. Bok choy is the kind of Chinese cabbage usually found in restaurants. Store bok choy in the refrigerator, and wash each stalk carefully before using. Freshen wilted bok choy in a bowl of cold water.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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