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Weight Loss Forum / General Topics / May 2004Bok Choy
I am planning to try some steamed bok choy tonight with dinner. I haven't tried that before. I checked and it is not in my Palm database so I started hunting down some nutritional info for it. The thing is, I can only find raw and boiled values -- I guess that I can rectify that by weighing it, huh? Also, is bok choy and pak choi the same thing?  Signaturejmk in NC You can always eat it raw or boiled? I looked at a few sites for you and couldn't find steamed... > I am planning to try some steamed bok choy tonight with dinner. I > haven't tried that before. I checked and it is not in my Palm database [quoted text clipped - 3 lines] > -- > jmk in NC > You can always eat it raw or boiled? I looked at a few sites for you and > couldn't find steamed... [quoted text clipped - 6 lines] >>-- >>jmk in NC Right, I plan to steam it though. I checked nutritiondata and calorie king and both had raw and boiled (with and without salt) but neither had steamed. I plan to try this http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22271,00.html (but not 4 servings worth). I guess she says 12 calories per serving? That would be 100 grams of boiled. I guess that sounds right. Who knows! Nutritiondata has 1 head at 100 calories though? :-/ Hmmm. Signaturejmk in NC > I am planning to try some steamed bok choy tonight with dinner. I > haven't tried that before. I checked and it is not in my Palm database > so I started hunting down some nutritional info for it. The thing is, I > can only find raw and boiled values -- I guess that I can rectify that > by weighing it, huh? Also, is bok choy and pak choi the same thing? This site might have the answers. Pak choi is the same according to the site. This is one I've never tried. Let me know how it tastes - I might have to add it to my shopping list this week. http://www.wholehealthmd.com/refshelf/foods_view/1,1523,148,00.html Beverly >>I am planning to try some steamed bok choy tonight with dinner. I >>haven't tried that before. I checked and it is not in my Palm database [quoted text clipped - 11 lines] > > Beverly Thanks a bunch Beverly! This is very helpful. I'll give a full report next week, if not sooner :-) Signaturejmk in NC >>> I am planning to try some steamed bok choy tonight with dinner. I >>> haven't tried that before. I checked and it is not in my Palm database [quoted text clipped - 15 lines] > Thanks a bunch Beverly! This is very helpful. I'll give a full report > next week, if not sooner :-) Well, I promised a bok choy report and here it is. I went to my local store (Harris Teeter) on Friday to pick up a few things and I decided to go ahead and pick up some baby bok choy while I was there. It was sold in bunches (kinda like sometimes broccoli is sold in bunches) and it was with the kale, swiss chard and other greens. There were seven small heads in my "bunch." They also had larger (not baby) heads available. Anyway, I got that along with the other things that I needed and I went home and made dinner. Oh, they were $1.99/lb and it came to about $2.50 I think. I took three heads, washed them, cut off a tiny bit of the bottom, slided them in half, placed them in a disk cut side down along with 2 tablespoons of water, covered with plastic wrap and microwaved for 4 minutes (as directed in http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22271,00.html). I liked it but it was fairly bland. We tried some soy sauce on it but that wasn't great. Then we tried just plain black pepper and that was pretty good. Then I tried some rice vinegar and I liked that. I may continue to experiment with the seasoning. I will definitely buy this again in the future. Signaturejmk in NC > >>> I am planning to try some steamed bok choy tonight with dinner. I > >>> haven't tried that before. I checked and it is not in my Palm database [quoted text clipped - 33 lines] > tablespoons of water, covered with plastic wrap and microwaved for 4 > minutes (as directed in http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22271,00.html). > I liked it but it was fairly bland. We tried some soy sauce on it but > that wasn't great. Then we tried just plain black pepper and that was [quoted text clipped - 4 lines] > -- > jmk in NC Thanks for the update. I've seen them in the produce section but have never tried them. I may have to buy a few on the next trip. I'm a Mrs. Dash fan - those seasonings can make anything taste better<g> Beverly > "jmk" <jmk446NOT@yahoo.com> wrote in message >> I liked it but it was fairly bland. We tried some soy sauce on it but >>that wasn't great. Then we tried just plain black pepper and that was [quoted text clipped - 10 lines] > > Beverly It's not that it tasted bad -- it was just relatively bland. I did like it with the rice vinegar and I think that cider vinegar would also be good with it as well. Signaturejmk in NC >> >>> I am planning to try some steamed bok choy tonight with dinner. I >> >>> haven't tried that before. I checked and it is not in my Palm [quoted text clipped - 53 lines] > >Beverly I eat Bok Choy all the time, I like to slice it (almost like shredding) and then put a touch of olive oil in my wok (or frying pan). After the oil is hot I add sliced carrots, onions & let them render a bit. Next I add sliced mushrooms, garlic or shallots (minced) and after the mushrooms look almost cooked (about 2-3 mins), I add the bok choy and a tablespoon of soy. If I have hoisin I love a touch of that too! Stir fry, stirring vigorously for about 30 seconds and put in a bowl. You can serve over brown rice or eat it as is. Yummy! Ally 212/196/160 Ally wrote: > I eat Bok Choy all the time, I like to slice it (almost like > shredding) and then put a touch of olive oil in my wok (or frying [quoted text clipped - 4 lines] > that too! Stir fry, stirring vigorously for about 30 seconds and put > in a bowl. You can serve over brown rice or eat it as is. Yummy! Oh YUM!!! I'll be making this for sure. I might even throw in some pineapple chunks. I always have hoisin. My other favorite condiment is General Tso's stir fry sauce. It has a great kick to it <g> and 20 calories per tablespoon. SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 >Ally wrote: > [quoted text clipped - 11 lines] >General Tso's stir fry sauce. It has a great kick to it <g> and 20 >calories per tablespoon. oooooooo Pineapple chunks! That sounds so good! I always have several asian sauces in the house, but have never heard of the General Tso's stir fry sauce. I think I'll have to get some -- an asian market or the grocery?? We have both here (I am so lucky) but the asian markets are notoriously packed and hard to navigate -- where would I find it there (similar type sauces). We do asian meals 2-3 times per week because I enjoy the whole preparation, low calories and the ways I can make myself eat crazy veggies and fish that are good for me! :-) Thanks for the tip Laurie! Ally 212/196/160 > oooooooo Pineapple chunks! That sounds so good! I always have several > asian sauces in the house, but have never heard of the General Tso's [quoted text clipped - 6 lines] > > Thanks for the tip Laurie! You're welcome! I get it right in Hannaford (which used to be the A&P iirc)- it's a large chain of regular grocery stores. But here's a link to Sharwood's products: http://www.bri-al.com/Sharwood.htm Let me know how you like it! SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 They're great in stir fry. I also like the greens instead of lettuce in sandwiches -- it's slightly peppery!! > > >>> I am planning to try some steamed bok choy tonight with dinner. I > > >>> haven't tried that before. I checked and it is not in my Palm [quoted text clipped - 37 lines] > > tablespoons of water, covered with plastic wrap and microwaved for 4 > > minutes (as directed in http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22271,00.html). > > I liked it but it was fairly bland. We tried some soy sauce on it but > > that wasn't great. Then we tried just plain black pepper and that was [quoted text clipped - 10 lines] > > Beverly <snip> > Well, I promised a bok choy report and here it is. > [quoted text clipped - 11 lines] > tablespoons of water, covered with plastic wrap and microwaved for 4 > minutes (as directed in http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22271,00.html). > I liked it but it was fairly bland. We tried some soy sauce on it but > that wasn't great. Then we tried just plain black pepper and that was > pretty good. Then I tried some rice vinegar and I liked that. I may > continue to experiment with the seasoning. I will definitely buy this > again in the future. Hi, Bok Choy by itself is bland. It is best in a mixed veggie stir fry with other "asian" flavours -- try it with sliced mushrooms, asparagus, green onions, thinly sliced carrots, and bean sprouts along with your favourite sauce. I like to add some rice wine vinegar or a little sherry, soy sauce, a bit of fresh ginger and garlic, and a couple drops of sesame oil. If you like "hot", throw in a couple of tiny dried chilis or crushed red pepper flakes. Laurie in Vancouver Canada > I liked it but it was fairly bland. We tried some soy sauce on it but >that wasn't great. Then we tried just plain black pepper and that was >pretty good. Then I tried some rice vinegar and I liked that. I may >continue to experiment with the seasoning. I was taught to throw some diced ginger in with the steaming bok choy, then a few dashes of oyster-flavored sauce and some salt if desired. >> I liked it but it was fairly bland. We tried some soy sauce on it but >>that wasn't great. Then we tried just plain black pepper and that was [quoted text clipped - 3 lines] > I was taught to throw some diced ginger in with the steaming bok choy, > then a few dashes of oyster-flavored sauce and some salt if desired. Yes, I saw something about steaming with fresh ginger and orange zest but I haven't had a chance to try that yet. Signaturejmk in NC > Well, I promised a bok choy report and here it is. > [quoted text clipped - 11 lines] > tablespoons of water, covered with plastic wrap and microwaved for 4 > minutes (as directed in http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22271,00.html). > I liked it but it was fairly bland. We tried some soy sauce on it but > that wasn't great. Then we tried just plain black pepper and that was [quoted text clipped - 4 lines] > -- > jmk in NC I've been eating bok choy all of my life..it's delish! I also grew it when I had a garden. The best way to prepare is to saute it with a little peonut oil, a dash of sesame oil, soy sauce and rice wine vinegar. Add a few dashes of hot chili oil if you like spicy as I do. I also add it to soups and stir-fry. Martha > Also, is bok choy and pak choi the same thing? Peking and Beiging are the same word transliterated into Latin alphabetical spelling using two different mapping systems. Bok Choy and Pak Choi is the same issue. The exact same word in Mandarin, mapped onto the Latin alphabet using two different mapping schemes. >>Also, is bok choy and pak choi the same thing? > [quoted text clipped - 3 lines] > in Mandarin, mapped onto the Latin alphabet using two different > mapping schemes. Thanks for the info! I thought that might be the case but I wasn't sure at all. Signaturejmk in NC |
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