believe it took both pork and beef. Anyone see a recipe in a recent magazine or do you have a favorite recipe? I bought a head of bok choy at the farmers' market Saturday and would like to use it tonight. I would also like to not have to go to the grocery store today. Next I'll be asking about the small rutabagas I bought, lol.
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ISO: ISO: I just know I recently saw a recipe for lion's head with bok choy. Now I can't locate it. I
- Thread starter curious1
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Is this baby bok choi? The Shanghai, or the big one? I buy only the baby now. Here's what
I do with it.
I steam it in the microwave with an assortment of asparagus, snow peas, broccoli, etc. with numerous slices of ginger and garlic and a sprinkling of sesame oil and soya sauce.
When it is just crisp, I quickly saute it with oyster sauce that has already warmed and sprinkle toasted sesame seed over.
Sometimes I put mushrooms in.
We like to eat that with Peking duck.
I do with it.
I steam it in the microwave with an assortment of asparagus, snow peas, broccoli, etc. with numerous slices of ginger and garlic and a sprinkling of sesame oil and soya sauce.
When it is just crisp, I quickly saute it with oyster sauce that has already warmed and sprinkle toasted sesame seed over.
Sometimes I put mushrooms in.
We like to eat that with Peking duck.
It's the big one, I think. Weighs about 1 1/4 lbs. The baby ones are almost impossible to find
here, I've had them from Central Market in Texas. Thanks for your recipe it sounds delicious. I may have been dreaming on the lion's head meatballs, but I've found 4 recipes from my in house cook books, including one in the Time-Life Chinese book and think I'll proceed with one of the recipes as I seem to have all the ingredients. I also found a beef stir-fry using it in an old Cook's Illustrated. I've managed to waste my morning quite nicely, thank you...lol.
here, I've had them from Central Market in Texas. Thanks for your recipe it sounds delicious. I may have been dreaming on the lion's head meatballs, but I've found 4 recipes from my in house cook books, including one in the Time-Life Chinese book and think I'll proceed with one of the recipes as I seem to have all the ingredients. I also found a beef stir-fry using it in an old Cook's Illustrated. I've managed to waste my morning quite nicely, thank you...lol.
About those rutabegas: Peel and slice thickly, or just in half if small. Heat some butter in a
skillet over fairly high heat. Add the turnips and sprinkle with sugar. Turn and sprinkle the other sides. Brown well, turning. The sugar will help create a nice brown crust. Add a little water, reduce heat, cover and braise slowly until liquid is almost absorbed and turnips are meltingly tender. Salt and pepper to taste.
I'd have to check, but I think this is from Patricia Wells. It's almost the only way I cook turnips or rutabegas since I first tried it.
skillet over fairly high heat. Add the turnips and sprinkle with sugar. Turn and sprinkle the other sides. Brown well, turning. The sugar will help create a nice brown crust. Add a little water, reduce heat, cover and braise slowly until liquid is almost absorbed and turnips are meltingly tender. Salt and pepper to taste.
I'd have to check, but I think this is from Patricia Wells. It's almost the only way I cook turnips or rutabegas since I first tried it.
I must have have inhaled too much paint fumes! I thought you where actually
making a lions head!!! *LOL*
For a second there I thought "That beats Norwegian cooking!" (We smoke and steam sheeps heads! Not my favourite though!)
As for the house renovation, we have finished everything but the bathroom now. We are making progress smileys/smile.gif))))
making a lions head!!! *LOL*
For a second there I thought "That beats Norwegian cooking!" (We smoke and steam sheeps heads! Not my favourite though!)
As for the house renovation, we have finished everything but the bathroom now. We are making progress smileys/smile.gif))))