Another familiar face from Spring, the perfumed, woody flavor of this bok choi is something I find just so pleasant. The small size of these mean all they need are a quick sauté/stir-fry finished with a splash of soy sauce and vinegar (seasoned, rice, or even balsamic would work) for an easy side dish.
These Bok Choi are cute and small. With a mild brassica bit, they don’t need much more than a quick sauté.
Joi Choi is a brassica very similar to bok choi. The stems are tender and juicy, and the leaves are broad and flat. The flavor is zesty with a woody perfum-y flavor that I love. They do well quickly grilled over high heat, or as a stir-fry with a touch of garlic.
Joi Choi is a brassica very similar to bok choi. The stems are tender and juicy, and the leaves are broad and flat. The flavor is zesty with a woody herbalness that I love. These are perfect sautéed or in a stir-fry. I like to separate the stem and leaves so I can cook the stems perfectly without overcooking the leaves.
This is a brassica very similar to bok choy. With small heads, its perfect steamed, stir fried, or grilled. With just a bit of garlic scapes (see below), soy sauce, and vinegar it will hold its own as the star of a meal.
The smaller leaves of baby bok choi makes it nice for use whole, either quickly boiled, steamed, or roasted. Or just chop it and add to a veggie stir fry.
