Reply to Why aren’t Chinese vegetables more popular?

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Reply to "Why aren’t Chinese vegetables more popular?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I love vegetables and Asian food but I've never been able to cook bok choy properly-the leaves come out soggy but the ribs are always to hard to chew through. Any tips OP?[/quote]

Not OP, but I cook bok choy. You cook the ribs and greens separate. Chop the bok choy, starting from the bottom, and when it shifts from rip to mostly leaf separate the piles. Stir fry the ribs first, for about 2 minutes, until crisp tender. Add the greens to the hot pan and turn off the heat - the existing heat will wilt and cook the greens. [/quote]

Yeah, this is how to cook them if you want them all tender. I like some crunch so I cook them all together I slice the stalks into smaller pieces than the leaves though.

Also not a Malabar spinach fan but I adore any kind of choi veggie. Simply stir fry with garlic or ginger and some oyster or soy sauce.

I really wish I could get Thai basil and Asian eggplant outside of H Mart. I’d eat those weekly if I could. As it is I do an H Mart run only every couple of months. [/quote]

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