For those who followed the programs Jamie Oliver it’s yes Nigella Have you ever seen this guy Bok Choy (Chinese chard, in Japanese it is don’t do it), is one of the varieties of Brassica rapa and native to China, going to Korea and Japan.
During the weekend there was a small conversation about what the name of this plant would be here in Brazil, at least for me and some others, it is called Chinese chard (Brassica rapa subsp. chinensis ).
Confusion happens that for us (for meat least), common chard is the Brassica rapa subsp. pekinensis (napa cabbage or chinese cabbage), while for those living abroad it is Beta vulgaris was. cyclic (chard, white beet).
That is, they are different genres and the names wouldn’t match well. But remembering that in the country we call a lemon sour limeSo nothing is impossible. Well, that’s what I managed to conclude… if anyone knows another explanation, let me know!
I believe it is relatively common in São Paulo and where there is a presence of Asian immigrants it is possible to find it at fairs.
It’s milder than common chard, much more so. The flavor is similar, but in a lower intensity. In addition to a more tender crunch. However, I believe it can vary depending on the age of the plant.
Those purchased are smaller which may indicate a young plant. Compared to those of Fabrícia (Red Soup), mine were very small.
The most relaxed preparation for bok choy It’s a stir-fry with soy sauce and finished with sesame!
Bok Choy (Chinese Chard) Stir-Fry with Sesame
Makes: 1 person
- 12 sheets bok choy (chingensai, acelga chinesa)
- 2 ½ teaspoons white sesame (toasted)
- 3 teaspoons toasted sesame oil
- 2 teeth garlic (average)
- 1 teaspoon fresh ginger (grated)
- 2 teaspoons sake mirin (culinary sake)
- 3 teaspoons shoyu (soy sauce)
- 30 g vermicelli (or harusame, optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Cut off the leaves and stem (the white part) of the boy choy if they are large, the small ones can be left whole. Reserve.
- In a frying pan (or Wok), toast the sesame seeds until they start to “pop” and darken a little. Reserve.
- In the same frying pan, heat the toasted sesame oil and sauté the grated garlic and ginger. Then, add the bok choy and stir well. The leaves will wither, it takes about 2-3 minutes, average.
- Add the sake, stir. Add the soy sauce and stir again. Let it cook for 1-2 minutes until the liquid evaporates a little. Add the toasted sesame seeds, mix. Is ready.
- It can be consumed as it came out of the frying pan along with rice and kimchi. The suggestion is to add the harusame, just add the already hydrated harusame to the bok choy. Sprinkle more sesame when serving.
- Harusame: to hydrate it with boiling water for 5 minutes and drain.
