Baby bok choy, split in halves and whole
I buy Asian greens all year round from the Hmong farmers in my weekly farmers’ markets, but spring is their best season. The first crop seems the most tender and succulent. I cook them simply, drizzled with a little JADE Sesame Soy Marinade. You don’t need a fancy steamer, just a frying pan to quickly quick greens. Just heat a little oil in a frying pan, add greens and a splash of water. Cover and steam briefly. This pan-steaming technique works with many greens. For other shapes and sizes, cut in equal-sized pieces such as three-inch lengths.
Baby Bok Choy with JADE Sesame-Soy Marinade
Baby bok choy, also known as Shanghai bok choy, are small heads with broad jade green stems and leaves. For other Asian greens with different shapes and sizes, cut in equal-sized pieces such as three-inch lengths. Omit oil , if you like and just add water.
Makes 4 servings
8 to 10 ounces baby bok choy
1 tablespoon vegetable oil (optional)
1/3 cup water
1 to 2 tablespoons JADE Sesame Soy Marinade
1. Cut the bok choy lengthwise in halves or quarters to make sections about 1 inch thick at base. Soak in water for a few minutes, than swish around to dislodge dirt. Drain.
2. Set a 12-inch frying pan over high heat. When pan is hot, add oil and rotate pan to spread oil. Add bok choy and stir to coat with oil. Add water. Cover and cook until bok choy is barely tender to bite, about 3 minutes. Drain off excess water, if present, and place bok choy on a serving dish. Drizzle with JADE Sesame Soy Marinade to taste.
