Skip to main content

Ginger Bok Choy







The bok choy comes from my garden, is growing well now, one of the easiest brassica to grow, in my opinion. It looks great if you cook it whole, but for a family meal it is easier to cut it into pieces first. Wash well and cut into big chunks. In the meantime in a bowl mix 1 tsp of cornflour with 50 ml of water, 2 tbsp of soy sauce (as always, I use Japanese soy sauce), and half a tsp of freshly grated ginger. Heat 1 tbsp of vegetable oil (I used rice bran oil) in the pan and add the white stalks of the bok choy first. Sizzle for a couple of minutes, then add the green leaves. Cover for a couple of minutes and let the greens wilt in their own steam. Add the sauce and mix until the sauce thickens. Serve immediately.









Photos and Recipes by Alessandra Zecchini ©

Labels:

Comments

  1. Priya SureshMay 23, 2011 at 4:41 AM

    WOnderful dish,can have it with a bowl of rice..

    ReplyDelete
  2. UnknownMay 23, 2011 at 6:34 AM

    refreshing, how nice is it to eat food you grew yourself!

    ReplyDelete
  3. AlessandraMay 23, 2011 at 10:29 AM

    Yes Jennifurla, food from your own garden is always special :-)

    ReplyDelete
  4. aipiMay 24, 2011 at 12:18 PM

    Growing your own ingredient takes a dish to a whole different level ~ doesn't it! Love the simplicity of the dish :)
    US Masala
    Guys - the pics

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal
9 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel
13 comments
Read more

Kamo Kamo Maori Squash and Italian Borlotti Beans

A crop which gives me great pleasure is borlotti beans, not only for their flavour but also because I love the idea of growing protein food! I eat fresh borlotti, or I dry them and then use them to make nice soups and stews; in particular I like soups with pumpkins, but since this year I am traveling on, I will not enjoy the pumpkins that are growing in my garden. So I tried a different 'pairing'. A friend gave me some kamo kamo, the traditional Maori squash, and told me that the way to eat it is to boil it (skin on) and then cut it and spread it with butter (or olive oil...) salt and pepper, and scoop the flesh out with a fork. I had two kamo kamo so I boiled one (as a was told) and cut the other and sauted with a drop of olive oil and other vegetables from my garden: red onion, and celery. Then I added the beans and some water, salt and pepper, and cooked everything until the beans were soft. I added water little by little, when necessary, and I thought that this would be goo
9 comments
Read more