We have had a lovely, hot summer here in New Mexico. The temperatures have soared beyond “toasty” with the bluest skies and the sweetest smelling air.
I have been seeking the quick and easy menu with minimal cooking and preparation.
One of my favorite veggies is baby bok choy because it is sweet and light and looks beautiful. But the stems are so much thicker than the delicate leaves. If you want them to cook evenly you would have to separate them and cook them for different times, right?
No, I have found a way to bypass all that work and come up with a super easy and fast way to prepare baby bok choy and present it in a pleasing way that showcases their natural beauty.
First wash the baby bok choy whole. You will need to let the water run down into the base of the plant to allow all the small particles of dirt wash away.
Next, stand them up on end and loosely tie them so they stay put. You may have to trim the stem at the base so they stand up.
Steam the baby bok choy whole in an upright position. This takes a fairly tall steamer pot. The concentration of heat will go to the base and the leaves will steam with less intense heat. Perfect!
I like to cut the baby bok choy vertically in half to show off their beautiful composition and add some drama to the serving plate! We love to eat these and often just pick them up with our fingers and eat them. You will find they are super sweet cooked this way and don’t need a single thing added like salt or oil. However my husband found that a thin slice of watermelon eaten with the bok choy really sets off the flavors!