Thursday, March 10, 2016

Bok choy stir fry

Bok choy also known as Chinese cabbage belongs to the cabbage family. Unlike cabbage , the greener leaf tastes mildly like kale or drumstick leaf (my view) and the white stems taste like lettuce. This is one vegetable that is always sold in the nearby Asian store. So I buy this and simply make a stir fry by water-saute method. It can be enjoyed as a side dish or added to cooked noodles too.

The recipe is very straight forward and even a child can do this :) I hesitated to write it as a post, but still wanted to show how cooking can be done quicker and healthier too.

Bok choy - 4
water / olive oil- 1 tbsp
salt and pepper - to taste
lime / lemon - 1/8 of  a fruit.

Rinse the bok choy thoroughly (no need to separate the stems).
Chop to 1 inch pieces.
Heat water or oil in a wok.
Add the bok choy and saute without closing the lid for 2 minutes.
Switch off.
Add lemon juice , salt, pepper.
Bok choy stir fry is ready !

Serving suggestion:
Serve as side dish.
Add to noodles or pasta, just like spinach.

Vazhaikkai Poriyal (Plantain stir fry)

This vazhaikai poriyal was a staple in our house as we had some (lot) of banana trees in our backyard. I have seen amma running there to pic...