Bok Choy or Pak Choy-
A member of the brassica family, Bok Choy Is a sweet, tender Asian green. It is also known as Chinese Cabbage.
Bok choy can be served raw in salads or for h’doeuvres, baked with meats, but it is most often used in stir fry dishes. Bok choy can also be sautéed or grilled.
Treat Bok Choy like you would leafy greens. Store in a plastic bag in the crisper drawer for up to a week. Wash only before use.
Vitamin A, C, folate
Mirin is a sweet rice wine that tastes great in this dish, but you can get by with white wine and a little sugar. Silken tofu is lovely here. The sauce is subtle, it’s a nice way to highlight your ingredients without too much getting in the way.
This is a favorite way bok choy/pak choi around here. A few staple ingredients (brown sugar, sesame oil, soy sauce and ginger) and your tofu is transformed. The bok choy takes it to fresh land.
