Chinese Vegetables

It could have been a flower

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. image Trim the bok choy stem, separate the leaves and rinse. I also halved the bigger leaves to have them evenly sized. image 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.image 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

Asian meat balls and stirfry

Random photo:

Art

Man

Man

 

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31 thoughts on “Chinese Vegetables

  1. 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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  2. 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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