How to Cook Bok Choi

Bok Choi is a type of Chinese cabbage and is often sold in supermarkets in a bunch of 3-4 plants. It cooks quickly and easily in a steamer or wok.

The easiest way to deal with it is to split it down the middle from the tip of the leaf to the white base. Wash the two halves thoroughly and then steam for about 5 minutes.

To serve, put the complete halves in a dish and pour over a mix of 1tbs of oil to 2tbs of oyster sauce. You could also use black bean or hoisin sauce instead.

Another method of cooking is to strip the leaves from the stalks, slice the stalks quite thinly and stir-fry them in a little oil with some chopped garlic. Add the greens once the stalks are tender and serve as soon as they begin to wilt.

These same techniques can also be used for pak choi, mustard greens and Chinese cabbage, and any number of different flavorings can be added, including finely sliced ginger, bacon, soy sauce, five-spice and chili.

The golden rules are not to overcook these vegetables and to serve them as soon as they are ready.

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