BABY BOK CHOY is a dwarf chinese cabbage that is a good candidate for southern and/or fall gardens. The delightful way to cook these small plants is to braise them whole when they reach the 4" size, or cut cleanly in half. Their flavor is very delicate, so don't overwhelm with a lot of soy sauce or other flavoring. They are delicious in a dash of sesame oil. Can also be thinly sliced and added to soups, stir fries and many other dishes. Let their natural goodness shine! 35-50 days. 50 seeds.
NANA'S KITCHEN BOK CHOY STIR FRY: Couldn't be easier, but ingredients count here. Sliced fresh ginger, roasted sesame oil and fresh garlic essential. You can also add some fresh really good mushrooms, thinly sliced, but they are optional. Separate the leaf from the stem. Chiffonade the leaf and coarsley chop the stem. Heat roasted sesame oil to high, add everything else, all at once and stir fry it quickly until the leaves of the bok choy have wilted. Then serve and enjoy the blend of flavors and crisp & juicy bok choy!