Thursday, June 9, 2011

Bok choy!

The bok choy that I started indoors way back at the end of March have gotten huge: each plant is more than a foot across, with some older leaves bigger than my face (the orange thing in the picture below is a marigold flower for scale).

The recent heat has caused the bok choy I had planned on eating to start to bolt.

As lovely as I find the flowers, I intend to eat these guys before they bloom.

So off with head one! Nothing fancy to hand but a big old bread knife. Now to figure out what to do with my bounty. Thinking of noodles and Chinese barbecue pork and bok choy for dinner ... for the rest of the week.

Mind you, I've got a whole other head on the front balcony still bolting away, plus a couple of other heads out back on top of that. I think this is what the call too much of a good thing.


  1. Wow, impressive! I've been on a chinese veg kick as of late. I like to heat some oil in a pan, put in a crushed garlic cloves to flavour the oil for a minute then take it out. Pop the still wet-from-rinsing veg in and immediately cover for a few minutes while they wilt. Uncover, turn down the heat, and add a splash of soy sauce and about a tablespoon of mushroom sauce (vegan alternative to oyster sauce). So. Good.

  2. yummy! I like to split or quarter the heads, marinate in asian flavours for a few hours and then throw them on a grill - it'll convert a carnivore into a bok choy lover!

  3. Had no idea you could grill bok choy! This is something I need to try. Asian flavours = soy sauce?

  4. Thanks for reminding me of this! My dad does exactly this with all Chinese greens (esp guy lan) as well as spinach ("regular" and Chinese varieties, both very heavy on the garlic) and who knows what else. I think it's the perfect way to enjoy green veggies!