Bok Choi indoors

[jackb]

Sometime back Digits posted about growing bok choi; which got me thinking that I had seed for choi, but had not grown it. I found a package of seed in my freezer dated 2009, so I thought: nothing ventured, nothing gained, and started some seeds. In twenty four hours the seed germinated, and, now I have fifteen plants of bok choi. It grows very quickly and needs very little care, however, I have no idea of what it tastes like, or how to prepare it. I guess we will have to do some research and give it a try.

JackB

 

[digitS']

Wow!

Isn't that nice! I bet you have eaten it at a Chinese restaurant and thought it was Chinese cabbage, or something.

Quick and easy in a skillet. Got something to go with it like sliced mushrooms, celery, green onion, some chicken? Have a cup of chicken broth nearby with a little cornstarch stirred in. Bottle of soy sauce. Splash in the cooking oil once the pan is hot and you are good to go!

Steve

 

[jackb]

Wow!

Isn't that nice! I bet you have eaten it at a Chinese restaurant and thought it was Chinese cabbage, or something.

Quick and easy in a skillet. Got something to go with it like sliced mushrooms, celery, green onion, some chicken? Have a cup of chicken broth nearby with a little cornstarch stirred in. Bottle of soy sauce. Splash in the cooking oil once the pan is hot and you are good to go!

Steve

Steve,

Would you believe I have never eaten in a Chinese restaurant? We are vegetarians, so the chicken broth is not an option, but thanks anyway. I came across a recipe for a stir fry with tofu that looks like is might be worth trying. When looking through my oriental seeds I also found a package of Fong San, so I started that and it is up already. Here is a quote re. Fong San:

"Taiwan and many areas in Southestern Asia suffer the crop wipe-out by the tropical typhoons (hurricanes) and rain storms almost every year. This fast growing vegetable is often the first one and most popular vegetalbe to appear on the markets during the post-storm recovery, in 2-3 weeks after the storms."

It should be interesting anyway.

JackB

 

[digitS']

I have grown Tokyo Bekana and Fun Jen - those 2 are so similar as to be interchangeable.

I think they are much like your Fong San.

You will have to enjoy the flavor of mustard greens .

Oh sure, some firm tofu, cubed and sauteed a little before tossing in the veggies. Use vegetable broth or just water. Shiitake mushrooms can add a whole lot of flavor!

Steve

 

[jackb]

I have Fun Jen seed also, but have not gotten around to planting that either. Mustard greens are no problem, as there are not too many veggies I don't like. I am kind of looking forward to a little variety.

Jack

 

[ninnymary]

JackB, I thought I had lived a shelter life but you've never eaten at a chinese restuarant? Just suate it with a little olive oil, chopped garlic, and any other veggie you want. I would use the firm tofu. It will hold up better. I like to fry it a little before I add it to veggies.

BTW, how did your Japanese Triefle tomtaoes do? Did you like the taste of them?

Mary

 

[jackb]

JackB, I thought I had lived a shelter life but you've never eaten at a chinese restuarant? Just suate it with a little olive oil, chopped garlic, and any other veggie you want. I would use the firm tofu. It will hold up better. I like to fry it a little before I add it to veggies.

BTW, how did your Japanese Triefle tomtaoes do? Did you like the taste of them?

Mary

Mary,

I guess I have indeed led a sheltered life. There is a very popular upscale Chinese restaurant not far from our house, however, I don't like the smell coming from the kitchen when I pass by. I think I'll just pass. Re. the tomatoes, they certainly have a different growth pattern, like a bush! The taste was great though, and they certainly produce a LOT OF FRUIT. Ava and I had tofu twice this week, so cooking it is not a problem.

Jack

 

[digitS']

Bamboo shoots! Ah, yes . . . .

I do not like them fermented . Otherwise .

When my parents took us out to dinner, it was always to a Chinese restaurant. I think that is where a lot of my appreciation for vegetables comes from. That and my grandmother's garden & cooking. Those and my mom's strong interest in health. Thems and the fun I have growing food . . . .

But, I can still remember the 1st pizzeria that opened and the 1st time I ate a pizza. Almost remember my 1st taste of spaghetti but it kind of always seemed to be around - just that I know it wasn't . . . The little Mexican restaurant that Mom would take us kids to when she was upset with Dad . . . oops!

Steve

 

[majorcatfish]

nice looking choi jack going to give a try again this winter..
see what happens since switching to t-5 lighting..

 

[jackb]

nice looking choi jack going to give a try again this winter..
see what happens since switching to t-5 lighting..

The T5 lights should make a big difference.

Good luck.

JackB