It could have been a flower
I think bok choy is just a beautiful thing. I went to the Chinese Supermarket to buy Chinese Five Spice and I found fresh bok choy and white Chinese radish. I have never cooked with either. Technically bok choy is part of the cabbage family but does not taste like cabbage at all. I should have bought two to keep one as decoration-just so pretty. I did a bit of reading up and a lot of the fried cabbage dishes also contain garlic and ginger and I already had those in the Asian meatballs I was making and did not want to repeat them again with the vegetables. 
Trim the bok choy stem, separate the leaves and rinse. I also halved the bigger leaves to have them evenly sized. 
Heat up a pan/wok with a bit of peanut oil and add soy sauce to the hot oil just before you add the vegetables, flash fry the leaves and toss fast. I find that tongs work the best. Do that for about 30 seconds and then add a splash of water to create steam and cover the pan. Steam for about 3 minutes and turn it over with the tongs in between. Add another splash of water if necessary to create steam. Plate and season with salt and a drizzle of peanut oil.
Let me tell you it tastes great. I also used half of the Chinese radish to stir fry with carrots and baby cabbage and the other I pickled.
Asian meat balls and stirfry
Random photo:
Art
Man
What a great idea to transform this vegetable in a flower on your table. I does look great, especially with the deep blue porcelane. You have an artistic eye. That means to me to be able to see ‘unusual’ beauty in ‘any little piece of the world’. I even like the form of the independent leaves (under the shower 🙂 ), they look so sensually curvy. But I always look for the slightly erotic side of vegetables and food, as you know :-D. It is funny to me that you call it Bok Choy. I call it Pak Soy, but I think it’s the same, as I make it with garlic ginger and a bit of sambal oelek (which I fry with the oil). The radish is used in Spanish traditional recipes as well, at least it looks like the same thing, especially in ‘cocidos’. And last but not least: man. Hahaha. What is that big purple piece in front of ‘man’. Is that a flower or a conceptual variation on ‘man’. 😉 Have a nice weekend dear Flippenblog.
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Thank you and yes, I also find shapes very sensual, not only in vegetables. One has to find beauty in the things around you and my worlds revolves around color. I always have a painting of something or the other that I take a year to complete as I have no training and the fear of that damn canvas drives me insane. The bok choy is also called pak choy, funny to have two words for the same thing. The purple thing is just too wonderful, it is an ottoman of sorts but huge and when you sit in it you just sort of disappear into that deep purple velvet folds, it is a heavenly color. My husband is the man walking behind man and it is an art display in a private home of some mega rich art lover. One can only stand in awe. Thanks again for the nice chat, every little detail in a post means something to me and very few people pick that up! Have a wonderful Sunday. X
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There is a ‘t’ missing somewhere in the beginning.
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Thanks I picked up a missing “p”.
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Lyk lekker
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Dankie! Dit is heerlik en lig.
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I’ve always thought vegetables are beautiful. That’s why sometimes I make a centerpiece with them! 🙂 Bok Choy is very delicious! I’m growing them in my garden this year.
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You are so lucky. Do a table display for us some time please!
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I did! FF14. I made a centerpiece with broccoli and tomatoes. But will do more!
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Ok I will check it out thanks
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Dit lyk baie lekker en mooi op die eetstel!!
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Dit is en ek kan nou nog nie daaroor kom hoe goedkoop dit is nie. En dit was skoon in die mikrogolf…
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Lyk lekker vriendin. Oppad Mosambiek toe vir n weèk. Tot weersiens lekker kook!!!
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Genade maar jy move! Mooi ry en geniet. Xxx
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Het net verlede week bok choy “ontdek” Dis wraggies lekker rou sowel as ge-stir-fry!
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Ek stem en dis nog mooi ook!
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Ja en die manier waarop jy dit in die bakkie gesit het is dit n lus vir die oog.
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Your stir fry looks very good. I sometimes steam baby bok choy with a little sesame oil and hoisin sauce.
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Thank you! Will try with hoisin. A used a bit of teryaki sauce with the other vegetables and it works well. Have a good week ahead.
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Sjoe dis mooi en lyk so leke, jy beter vir my ook maak xxxx die mooiste bakke!
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Maar natuurlik sal ek! Bakke ook van die chinese winkel en spot goedkoop, jy kan dit nie glo nie. En ek sit in skottelgoedwasser, no problem.
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What a great way to cook and appreciate Bok Choy! I used to grow them but no room this year sadly. It looks absolutely delicious, I must try it with peanut oil 🙂
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Thank you! Lucky you to have a garden to grow things.
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Love bok choy (or pak choi or whatever) – one of my favourites – tossed in ginger, soy sauce and icing sugar(!) and pan fried. yum…..bo!
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Icing sugar of all things for sweetness. Of course I will try it!
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What a interesting recipe! I always look at boo choy in the supermarket, but I’ve cooked it once with a terrible outcome… I’ll try again with your recipe! Thanks for sharing!
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Thank you! I have also tried it with teriyaki sauce and oil or hoisin sauce and oil and that is also a winner.
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Looks delicious – love bok choy – will be trying this recipe out!
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Thank you and worth a try!
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In addition to the food, love the random photo.
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Thank you! Caught them just at the right moment.
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