Organic Baby Bok Choy
Baby Bok choy is a cruciferous vegetable, sometimes called Chinese white cabbage. I try to find an organic bok choy that is crisp and fresh looking. Bok choy has wide-stemmed, white stalks with full green leaves. The stalks are crunchy and mild in flavor, while the leaves are tender with a mild cabbage taste.
Baby Bok choy is available year-round.
Selection & Storage
Choose bok choy with firm, white stalks and crisp, dark green leaves. If you see any yellow or wilted leaves, don't buy it.
Size varies with the age of the bok choy plant. Use the more slender stalks in stir-fries or serve raw. Slice the thicker stalks and add to soups.
Refrigerate, unwashed, in a perforated plastic bag for up to 3 days.
Preparation
Full grown or baby bok choy is best sautéed. Bok choy's flavor is enhanced with heat. It cooks quickly to the crisp-tender stage. Just remember NOT to overcook bok choy for the best flavor. 
Thai Sticky Rice
"Sweet Rice"
This is NOT Jasmine Rice... Thai Sticky Rice has a taste that is different from any other rice I've ever eaten and is simple to cook.
In Thailand, this rice is prepared and eaten with your hands. Dipped in spicy sauce dishes it is sooooooo goooood!
Desserts are fabulous when coconut milk is added to the Thai Sticky Rice.
Thai Sticky Rice is a "Chez Bettay Vegan Pantry Must Have".
Vegan Dinners
Baby Bok Choy & Tofu
A Quick and Tasty Vegan Stir Fry
Thai Sticky Rice is loved by everyone! Leftovers can be rolled up into little balls and tucked into children's lunches or eaten as a snack. Leftover Tamari Tofu Steaks are great cold in sandwiches.
Ingredients
2 cups Thai Sticky Rice
2 1/2 cups water
pinch sea salt
8 baby bok choy, roughly chopped, white stem slices from green leaf slices
1 package fresh extra firm tofu, cut into 8 steaks
Tamari Sauce
crushed red pepper flakes
Tools
rice cooker
wooden or plastic rice scoop
measuring cups
12 inch cast iron skillet
measuring cups
cutting board
knife
Preparation
Thai Sticky Rice
Add Thai Sticky Rice, water, salt and to the rice cooker and let the rice soak for 10 to 15 minutes before turning the machine on.
Rice should be done in 20 minutes.
Once the machine turns off, open the lid, fluff the rice with a wooden or plastic rice scoop, then close the lid.
Leave the rice cooker in the warming mode.
Thai Rice After 10 Minute Soak and 20 Minute Cooking Time
Fluff the Cooked Thai Rice And Close the Lid
Tofu Sauté
Open fresh extra firm tofu and cut into 8 steaks.
Preheat skillet over medium high heat and spray with non-stick oil spray.
Pour 2 tablespoons Tamari into the skillet and layer the tofu steaks into the fluid and turn over to saturate each side.
sauté the tofu steaks until all the Tamari has been absorbed and the pan side of the tofu is golden brown.
Add 2 tablespoons more Tamari and turn the steaks over.
sauté until all the Tamari fluid is gone.
Remove tofu steaks to a platter.
Finished Tofu Sauté
Bok Choy
Open the rice cooker and fluff the rice again and close the lid.
Add the large diced bok choy pieces to the skillet.
Stir fry for about 3 minutes, then add the green leaves.
Sauté until all the bok choy is al dente and still bright green.
Slice The Baby Bok Choy Thick Stems Into 1/2" Slices
Slice The Baby Bok Choy Green Leaves Into 1/2" Slices
Sauté The Baby Bok Choy Stem Slices Till Al Dente
Add Baby Bok Choy Sliced Leaves To Cooked Stems
Presentation
Use a large pasta bowl or plate for individual servings.
Spray a Pyrex custard cup with a non-stick oil spray and press the Thai Sticky Rice into the cup to form a mold of rice.
Invert the cup of Thai Sticky Rice onto the plate.
Add several scoops of Baby Bok Choy and the Tamari Tofu Steaks.
On the side provide extra Tamari Sauce and crushed red pepper flakes.
Add chopsticks and serve.
Fresh Organic Baby Bok Choy
 |
 |
 |
 |
|
|
| |
|
|
|
Copyright © 2004-2008 Betty A. Morgan | |