How to Boil Bok Choy

BOK choy or pok choy is a type of cabbage plant. This one vegetable can be processed into a variety of dishes. When processed properly, such as boiled, will give a distinctive aroma to each dish.

Bok choy is different from most other cabbages. Has two types of leaves; green leaves, similar to mustard greens; and dense white leaves consisting of a bull-shaped head. The dense leaves it has needed more time to cook.

Want to know how to boil bok choy so that it still produces the right aroma, here's a trick quoted from Ehow.

  1. Rinse the bok choy using cold water, then discard the thin green leaves. To rinse it does not need to use too much water, but fill it with 1/4 full of water.
  2.  Add water with kosher salt to taste. The salty taste of brine is a good indicator of how salty bok choy is.
  3.  Add 1 tsp lemon juice, 4 black peppercorns, 1 lemongrass stalk, and 2 fennel leaves to the pot.
  4. Adjust the heat to boil the water. Cut the stems into 1/3-inch pieces. Put the bok choy as a whole, but by breaking them one by one, then take the cover, and boil the water for five minutes. Add green leaves, cover, and simmer for two minutes.
  5. Drain the bok choy in a colander, then serve hot.


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