Flowering Bok Choi
Trim the bottoms and cook in liberally salted water for ten minutes. Drain and dress with oil and salt.
To preserve the pristine beauty of the blossoms I tried to do as little as possible to cook the bok choi, and this may have been a mistake. I was fooled by the slender stems into thinking that this might be another vegetable suitable for one-handed cooking, like this lovely yu choi, but the stems, while slender, are pretty tough.
Even so, I urge you to try this if you can find it. Tricky as it is to describe the variations in flavor between different strains of bok choi, I would say this bunch at least was sweeter, milder and more flowery than any I have tasted. I had never seen this before, and I bet Sweetnicks hadn’t either.
I know "bok choi" is the way one says it in English, but I still think of it by its Mandarin name, "bai cai."
ReplyDeleteI am envious of your blog.
ReplyDeleteEnvy is a terrible feeling :)
Faboulous and inspiring,
thank you