Veggie of the Week: Bok Choy
This week’s vegetable is Bok Choy. Bok choy is a popular vegetable in China and you may see it in Asian dishes. It’s sometimes called white cabbage or ‘soup spoon’ because of its shape. Although it’s popular in China, today we’re giving you guys a recipe that’s Jamaican-inspired! In Jamaica, Bok Choy is called Pop Chow. This recipe is stir fried and can be modified based off the spices you really like. This recipe was inspired by our garden coordinator, Ayanfe Jamison, who saw this recipe used in a restaurant in Miami.
Jamaican Pop Chow (Bok Choy):
- 1 tablespoon olive oil
- 16 heads of baby bok choy, trimmed, or 4 pounds large bok choy, leaves and upper stems only, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 2 teaspoons Adobo
- 1 tablespoon butter
- Salt and freshly ground pepper
- Other seasoning to taste
- Heat the oil in a large enameled casserole or a large wok.
- Add the bok choy and stir-fry over moderately high heat until starting to wilt, about 3 minutes.
- Add the garlic and seasoning and cook, stirring, until the garlic is fragrant, about 1 minute.
- Stir in the butter. Season with salt and pepper and serve at once.
Other Produce Tips:
We are giving out Green Zebra Tomato Plants with the herbs this week. Here is a link to what the tomato looks like: https://www.rareseeds.com/green-zebra-tomato/
It is a smaller slightly tart tomato that is ready when green (not the same as green tomatoes).