colleenmomof2
Well-known member
We have beautiful, fresh heads but my preparation of lightly steaming has been unexciting. I feel that I'm letting the tender little vegetables down ;( Any suggestions? Colleen
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Any great recipes for baby bok choy?
- Thread starter colleenmomof2
- Start date
colleenmomof2
Well-known member
Epic success grilling whole walleye!!!!
At the Vietnamese market, next to the box of live blue crabs, down the way from the baby bok choy, is a ice table with whole, un-dressed fish. The walleye, about 2 pounds each, looked fresh, colorful and smelled like "nothing." Hmmm, not gutted. For all of you non-fisherpersons, this ended up being an easy task. The cavity appears to be lined so innards removed easily smileys/wink.gif I cut the gills out - a bit sharp but not difficult with kitchen shears. Dh sprayed the grill with high-temp-spray-oil-for-grills purchased at Aldi's, turned on the grill and waited for it to warm to medium heat. Did not season or oil fish and 7 minutes per side proved perfect. Highly recommend this adventure! Colleen
At the Vietnamese market, next to the box of live blue crabs, down the way from the baby bok choy, is a ice table with whole, un-dressed fish. The walleye, about 2 pounds each, looked fresh, colorful and smelled like "nothing." Hmmm, not gutted. For all of you non-fisherpersons, this ended up being an easy task. The cavity appears to be lined so innards removed easily smileys/wink.gif I cut the gills out - a bit sharp but not difficult with kitchen shears. Dh sprayed the grill with high-temp-spray-oil-for-grills purchased at Aldi's, turned on the grill and waited for it to warm to medium heat. Did not season or oil fish and 7 minutes per side proved perfect. Highly recommend this adventure! Colleen
colleenmomof2
Well-known member
Thanks Deb! That's what I'll do!
Looking forward to our lunch on the 7th! Colleen
Looking forward to our lunch on the 7th! Colleen
cynupstateny
Well-known member
I drizzle with olive oil, salt and pepper and char on the grill. Remove and put in a
covered container for a few minutes until tender and wilted. Delicious!
covered container for a few minutes until tender and wilted. Delicious!
richard-in-cincy
Well-known member
some ideas...
Hot pot! Cut in half and add to your hot pot addins.
I make it the way my Shanghai friend makes it:
Cut baby bokchoy in half. Steam until bright green-crispy tender.
Add to hot smoking wok with a tsp of sesame oil. Add chilies, Sichuan pepper, or a tsp. of chili oil to taste. Toss for a minute to dry bokchoy and sear.
Salt to taste and add finely minced fresh garlic, stir fry for appr. 30-40 seconds, remove from heat immediately so as not to burn the garlic.
Hot pot! Cut in half and add to your hot pot addins.
I make it the way my Shanghai friend makes it:
Cut baby bokchoy in half. Steam until bright green-crispy tender.
Add to hot smoking wok with a tsp of sesame oil. Add chilies, Sichuan pepper, or a tsp. of chili oil to taste. Toss for a minute to dry bokchoy and sear.
Salt to taste and add finely minced fresh garlic, stir fry for appr. 30-40 seconds, remove from heat immediately so as not to burn the garlic.
This is a delicious Thai seafood chowder that uses bok choy.
Ingredients
2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice
Preparation
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
Ingredient tips:
Ingredients
2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice
Preparation
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
Ingredient tips:
michael-in-phoenix
Well-known member
Walleye is delicious pan-fried as well. One of the Minnesotan State Dishes, I think, along with...
...lime jello with those little marshmallows in it. smileys/wink.gif
A restaurant in Wayzata that has since closed (called Sunsets) served a delicious pan-fried walleye filet. It was dipped in an egg wash and coated with simple cracker crumbs. Then it was gently fried to a golden brown in butter.
OH. MY. Goodness!
Michael
...lime jello with those little marshmallows in it. smileys/wink.gif
A restaurant in Wayzata that has since closed (called Sunsets) served a delicious pan-fried walleye filet. It was dipped in an egg wash and coated with simple cracker crumbs. Then it was gently fried to a golden brown in butter.
OH. MY. Goodness!
Michael
michael-in-phoenix
Well-known member
Any soup recipe where vegetables are welcome would benefit from baby bok choy.
If they are the really tiny ones (my Asian market sells "baby bok choy" and "BABY bok choy" right next to each other. The BABY ones are quite small), I add them whole. If they are a little bigger, I cut off the root ends and give them a rough chop.
Michael
If they are the really tiny ones (my Asian market sells "baby bok choy" and "BABY bok choy" right next to each other. The BABY ones are quite small), I add them whole. If they are a little bigger, I cut off the root ends and give them a rough chop.
Michael
colleenmomof2
Well-known member
Oil smileys/wink.gif
Of course adding any type of oil to the prep will make it taste better.
We ended up adding the bok choy (along with spinach, cilantro, broccoli, mushrooms, bean sprouts, onion, garlic, colored and green peppers, peas, grated ginger and chicken) to our lo mein and loved it as part of the whole.
Thanks everyone for weighing in on this. I'm definitely getting more - so fresh and tasty. Colleen
Of course adding any type of oil to the prep will make it taste better.
We ended up adding the bok choy (along with spinach, cilantro, broccoli, mushrooms, bean sprouts, onion, garlic, colored and green peppers, peas, grated ginger and chicken) to our lo mein and loved it as part of the whole.
Thanks everyone for weighing in on this. I'm definitely getting more - so fresh and tasty. Colleen
colleenmomof2
Well-known member
Filleted after cooking. So - very - easy.
Our brother has pan fried his fresh caught walleye for us the way you described. Excellent!
Our ideal prep was when we were served walleye whole, lightly breaded and baked. The coating, skin and bones caused the mild fish to cook without any extra flavors added.
On Monday we had the whitefish and shrimp special at Bonefish Grill. While properly cooked, the addition of wood grilling, light blackening and fresh citrus aioli was a complete miss for me. (So jealous of Ds's haddock smileys/wink.gif Colleen
Our brother has pan fried his fresh caught walleye for us the way you described. Excellent!
Our ideal prep was when we were served walleye whole, lightly breaded and baked. The coating, skin and bones caused the mild fish to cook without any extra flavors added.
On Monday we had the whitefish and shrimp special at Bonefish Grill. While properly cooked, the addition of wood grilling, light blackening and fresh citrus aioli was a complete miss for me. (So jealous of Ds's haddock smileys/wink.gif Colleen
colleenmomof2
Well-known member
Making this - thank-you for sharing
I have most of the ingredients, newly prepare stock and light coconut milk to try. Need more bok choy smileys/wink.gif Colleen
I have most of the ingredients, newly prepare stock and light coconut milk to try. Need more bok choy smileys/wink.gif Colleen
colleenmomof2
Well-known member
Rough chopped yummy in lo mein
where they retained their crispy but were flavor enhanced by the sauce. These are bigger babies. Am developing a pretty good feeling about keeping them lightly cooked for max flavor. Thank-you! Colleen
where they retained their crispy but were flavor enhanced by the sauce. These are bigger babies. Am developing a pretty good feeling about keeping them lightly cooked for max flavor. Thank-you! Colleen
colleenmomof2
Well-known member
So many types of produce at this market
I can't wait to go back and shop again. Still have bean sprouts fresh from last Saturday. Thank-you! Colleen
I can't wait to go back and shop again. Still have bean sprouts fresh from last Saturday. Thank-you! Colleen
I just came back from MN last night. Had to have my Walleye "fix" at my favorite place
I remember Sunsets in Wayzata, Michael- although I never ate there. I made a pilgrimage to Axel's in Mendota Heights and had their wonderful "signature" Walleye. It was as fabulous as I remembered. Lightly breaded, sautéed in butter and finished with a crunchy almond butter sauce. They still serve popovers too! Long live the old-fashioned Supper Club.
I remember Sunsets in Wayzata, Michael- although I never ate there. I made a pilgrimage to Axel's in Mendota Heights and had their wonderful "signature" Walleye. It was as fabulous as I remembered. Lightly breaded, sautéed in butter and finished with a crunchy almond butter sauce. They still serve popovers too! Long live the old-fashioned Supper Club.