Goodbye, broccoli. Hello, bok choy!

Pushpesh Pant

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One must give the Chinese their due. They cook and serve the greens in a refreshingly different and most seductive manner. Though our green grocer refers to broccoli as Chinese gobhi, we think bok choy has better claims to the title. It has a pleasant crunch and a flavour that is not overpowering. These qualities make it an ideal partner to pair with other exotic veggies. Take our advice and stay away from the ubiquitous broccoli, baby corns and button mushrooms. Try water chestnuts and bamboo shoots for a change. Garnish with roasted cashew nuts and experience bliss without a guilty conscience. We recently gorged on this at the Oriental Octopus in India Habitat Centre, Delhi, and have become addicted to the stuff.

Stir Fried Bok Choy 

Ingredients

Bok choy 1 head; medium sized (shredded)

Water chestnuts 200g (fresh or canned)

Bamboo shoots 200g (fresh or canned)

Cashew nuts 1/4 cup (roasted)

Garlic 1 tsp (minced)

Ginger 1 tsp (minced)

Vinegar 1 tsp

Soy sauce (light) 1 tsp

Oil 2 tsp

Method

Wash and pat dry the bok choy. Heat oil in a thick-bottomed skillet or pan. Stir fry the greens on high flame for about a minute-and-a-half till they appear bright green and well glazed. Remove and keep aside. Put water chestnuts and bamboo shoots along with minced garlic and ginger in the pan. Add soy sauce and vinegar. Stir fry for a couple of minutes. Sprinkle a few drops of water if necessary. Now add the greens. Mix well and sprinkle roasted cashew nuts. Serve hot with steamed rice or offer solo as a starter. Delightful! Resist the temptation to replace your bok choy with cabbage, please!