Talk

Advanced search

Bol Choy and spring greens...

(13 Posts)
Lordfrontpaw Tue 12-May-20 16:58:25

Hmm so my veggie box has been delivered with these two beauties.

What shall I do with them?

OP’s posts: |
happysunr1se Tue 12-May-20 17:05:39

You can use them like cabbage, steamed or stir fried, sesame oil, oyster sauce soy, crushed garlic and ginger all go well. The pak choi (means "white veg" in cantonese) is good for East Asian recipes, inparticular noodle soups. But I would cut it lengthways before cooking because it can be difficult to chomp down in the mouth as its a bit cellulose-y sometimes.

Lordfrontpaw Tue 12-May-20 17:07:16

But what with? These loads of it too!

OP’s posts: |
happysunr1se Tue 12-May-20 17:25:39

Err...with anything, it's just veg. I don't uy pak choi, prefer choi sum, but I have had it in the past in a bastardized tom yum type soup, on the side with steamed salmon and rice, with thai currys as side veg. U can stir fry it. Its not really that exciting by itself.

Spring greens is cabbage basically, so u can eat it with pie and mash, roast dinner, casseroles or whenever u would eat cabbage with. U can even make kimchi with it I'm sure.

Lordfrontpaw Tue 12-May-20 19:19:54

It always seems like a side dish to me - I usually have it in the Chinese with spicy tofu. Mmmm

OP’s posts: |
Jennyie1 Fri 15-May-20 12:07:29

Spring greens - delicious stir fried with garlic, chilli, soy and ginger

In a mixed bean soup

Creamed spring greens as a Sunday roast side

Look up Jamie Oliver vegetarian pasta bake - would go well in that

Lordfrontpaw Fri 15-May-20 12:56:45

I did a stirfry in the end - but it tasted a bit 'sour', nothing like my Chinese restaurant yumyness. No idea why it was so horrible.

OP’s posts: |
guineapig1 Fri 15-May-20 18:32:18

Hmm, yes I’d shred really finely and either stir fry with garlic, ginger, chilli, etc and serve with asian food - I’d add coconut milk for thai, cumin and coriander for indian and soy sauce for chinese or otherwise really slowly cook in butter with cream and dished up with a roast dinner. Like a pp said it’s just green veg

southbailey Fri 15-May-20 19:28:13

I'm guessing you had a box from the same ppl I did!
I've just used one of the pak choi in a noodle recipe. It's mostly one from pinch of nom but I changed some of the veg and added some

Was very delicious.

Spring greens and the other pak choi to use still.....🙄

Lordfrontpaw Fri 15-May-20 20:10:09

Oddbox?

OP’s posts: |
ChateauMyself Fri 15-May-20 20:15:39

If you’re using garlic in a stir fry - chop it (not crush) and cook it for a bit in the warm oil. Then fish it out, otherwise it can burn. It flavours the oil without the risk of the burnt flavour.

Sesame oil in at the end. Don’t use it to cook with. Again, it has a low smoke point and can burn.

Lordfrontpaw Fri 15-May-20 20:23:03

I didn’t use garlic. Maybe that’s what it needed!

OP’s posts: |
TwoRedCushions Fri 15-May-20 20:25:43

Ooh! Pak choi I love cutting the base off so the individual leaves are loose, then quick fry/steam combo with broccoli and some bean sprouts (or whatever other veg you fancy), add sweet soy sauce at the last minute (or normal soy sauce mixed with honey and a bit of ginger). I could live on this.

Join the discussion

Registering is free, quick, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Get started »