Baby Bok Choy Help needed
7 years ago
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collecting bok choy seeds....help please.
Comments (1)The seed pods at least need to start changing to yellow. Completely dry is the best way to insure seed viablity. But full grown seeds if dried properly should be ok. When the pods are green they have not not fully developed....See MoreBok Choy (choi)
Comments (8)Aren't both Bok Choy and Chinese Cabbage prone to bolting (especially in our weather)? I did read that there is a variety of dwarf Bok Choy, Chin-Chiang, that is more heat tolerant and shorter DTM of 30 days, as opposed to the larger, white stemmed Bok Choy, which has less heat tolerance and a DTM of 45 days. From what I read, Chinese Cabbage is more prone to disease than Bok Choy as well. Larry, thanks for the offer. I do appreciate you so much. I think I will pass for the time being. I have enuff on my hands with the seeds I currently have in the seed box. And, there is no guarantee I will get planted what I want. My daughter may have a couple of additional surgeries in the near future, and a lot depends on that. I save these threads for future reference, though. Susan...See MoreI bought some baby bok choy
Comments (2)Thai Bok Choy 4-6 heads bok choy (slice white stalks on the bias set to side. Slice green leaves on bias keep seperate.) 3 cloves garlic (minced) 1-2 Tbsp oil In a bowl mix: 2 Tbsp oyster sauce 1-2 Tbsp soy sauce 2 Tbsp Thai Sweet Chili Sauce 1-2 Tbsp fish sauce Quarter a lime wedges into sauce (2-4 to taste) 1 Tbsp brown sugar Heat oil in wok or other large saute pan. Add garlic and cook for on minute. Add white parts of bok choy and stir fry until almost tender. Add the leaves and the bowl of sauce. Turn down heat and continue tossing until bok choy is coated. Serves 4-6 (adults/kids)...See Morebaby bok choy woks...
Comments (16)Sorry, no pics. The "sauce" was really, really simple. All I did was pour some red wine into the pan where the pork chops had been cooking (so there was lots of tasty brown bits and pan drippings), let that bubble up for a bit and then added a big hunk of butter. Stir to combine and then pour over the pork. There was just enough sauce for Hubby and I to dress our plates well. cotehele: I've been doing stir-fries on my induction stove and they are working out quite well. I'm just using the cheapo flat-bottomed wok I got from Target. Not as "authentic" but it works really well. Once we get to building our outdoor kitchen, though, I'm going to get one of those wok setups I've heard about....See More- 7 years ago
7 years agoI've used baby bok choy in pho ga (a Vietnamese chicken soup) so I imagine it'd be quite good in any kind of chicken soup as a veggie. If I can't find the baby, I just trim more of the white part away. I add the bok choy toward the end of the soup, allowing the soup to simmer gently for a few minutes.
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