Baby Bok-Choy

                                         Baby Bok Choy

  

 

A very simple but tasty recipe is this and I learnt it for my husband. When he was visiting Hong Kong, he had tried this in a Restaurant and was in love with it! Sounded weird to me, as we are habitual of very spicy food, this simple dish with no hot peppers would be liked by him so much, was beyond my comprehension. Still, I tried to cook this. Bok choy was that veggie which never entered into my kitchen before, but since its first entry, it has become a frequenter. This is served hot with steaming Jasmine Rice. 

 Bok Choy has anti cancer properties. Bok choy contains folate. Folate plays a role in the production and repair of DNA, so it might prevent cancer cells from forming due to mutations in the DNA.Unlike most other fruits and vegetables, bok choy contains the mineral selenium. Selenium helps to detoxify some cancer-causing compounds in the body.

 The iron, phosphorous, calcium, magnesium, zinc, and vitamin K in bok choy all contribute to building and maintaining bone structure and strength.Potassium, calcium, and magnesium are all present in bok choy. They can help decrease blood pressure naturally.

According to an article in the American Journal of Clinical Nutrition, people should increase their intake of potassium. Some evidence shows that consuming 4,700 mg of potassium daily decreases blood pressure caused by high sodium intake.

 Bok choy’s folate, potassium, vitamin C, and vitamin B-6 content, coupled with its lack of cholesterol, all help to maintain a healthy heart.

Ingredients:

1. Baby Bok Choy-4
2. Garlic Cloves-9-10
3. Lite Soy Sauce-1/2 cup
4. Corn Starch-2 tsp.
5. Water-1/4 cup
6. Dry Red Chili-1-2
7. Salt-1/2 tsp.
8. Refined oil-2-3 tbsp.

 Procedure:

• Wash and soak Baby Bok choy for 2 hours in water.
  • Chop garlic.
  • After 2 hours, cut the root part of Bok choy and discard it.
  • Cut leaf side and put separately.
  • Now quarter the hard side and wash again so that any more dirt trapped into it is removed.
  • Now heat oil in a pot and fry chopped garlic till light brown, take out 3/4 and keep aside.
  • Add Dry red chili and  hard part of Bok choy,salt and 1/4 cup soy sauce  into it, cover and cook for approx.5 minutes.
  • Now add leafy part, rest of the soy sauce and corn starch slurry and stir, when leaves are wilted,turn off the flame and serve with hot steamed Jasmine Rice.
  • Don't forget to garnish with remaining fried garlic which we have kept aside.
   
• Enjoy a simple lunch or dinner which is fixed within 5-6 minutes after initially soaking Bok choy, you can skip this step but make sure to clean the vegetable thoroughly.