Loving the choys
Posted by kathryn in Vegetables
At the moment I’m pretty much addicted to Asian greens – bok choy, pak choy, gai lan, all those beautiful crunchy greens you get in stir-fries. It’s the flavour, but also the contrast in texture between the leaves and the juicy, crunchy stems. We regularly shop at Harris Farm Markets, where you can buy three bunches of greens for almost the same price as one. I’m a total sucker for a vegie bargain, so we always walk away with the three.
They don’t keep very long, so the first few days after the shopping are a choy-fest. I’ve been mixing the chopped raw stems into salads and (of course) putting them in stir-fries. We’ve also been eating my tofu, sesame and bok choy salad, although I’ve been leaving out the asparagus. Plus I love Lucy’s super-easy radiant bok choy soup and we’ve been eating this at least once a week. I add cubes of tofu with the bok choy and cook some noodles seperately to add-in at the end.
Asian greens are in season at the moment and as with all leafy greens, they’re high in iron, folate and antioxidants, including carotenoids and vitamin C.
08 May, 2007
Comments
[…] As I mentioned, I’ve been eating a lot of Asian greens recently. The Department of Rural Industries has recently released this guide to the Asian greens, to try and reduce confusion about what’s what. There was a time when most supermarkets lumped all these vegetables under the heading of “bok choy”, but with so many different varieties available, this is a bit silly and simplistic. […]
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