I thinned the Bok Choi, and as I said, had it for lunch.
Really basic prep: sharp knife, slice it into strips. Heat a pan with oil/butter, then add the fresh Choi, add a shake of garlic powder, onion powder, and pepper. Put heat on medium, cover, and keep an eye on it, stir occasionally. When it cooks down, it should be only a little crunchy, but cooked through. (10 minutes or so.)
It has a bit more bite than spinach, but nothing like some other greens. Sure cooks down a lot, however! I started, and it nearly overfilled the pan. I finished, it was a nice sized serving.
Might just have to go thin some more!
1 comment:
It's lovely to eat produce you produced!
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