This is my Asian friend, that shows up at our house when our Wok is ready. It's great for stir-fry because it stands up to the high heat and doesn't become totally mushy like spinach can.
To be honest, I'd never eaten one until this year and have really grown to like it. Mainly because I enjoy confusing the high school kids that work at our local grocery store; it's the small things, you know?
Quick History: Bok Choy is a type of Chinese cabbage and has been used since the Ming Dynasty in the 14th century. Formerly only found Yangtze River Delta, but quickly moved to Northern China. In the 20th century Japanese soldiers returning from the Russo-Japanese war brought this present home. Now it can be acquired nearly world-wide. Nutritional Value: It contains high amounts of Vitamin A and Vitamin C, so you can just say no to scurvy.
Random Awesome Fact: Bok Choy is a Cantonese word that literally means "White Vegetable"
Local Places to Find Bok Choy: Most chain and local grocery stores should carry either the one shown, or a smaller, lighter colored one called Napa Cabbage
Food for Wisdom,
the SupperSmiths, forging one meal at a time
P.S.- here's the recipe I posted with bok choy
No comments:
Post a Comment