Baby Bok Choy

This is one of my favorite greens .. it can be eaten raw and it tastes great. There is no need to cook. It can be steamed, boiled, fried or just eaten as it is. And it stays fresh lot longer in the refrigerator than any other green.

Here's how I cooked ..

1. Cut the baby bok choy in which ever way you want. (Hint: Separate the stems and the leaves)

2. Heat some oil and put some (a small pinch) mustard seeds and cumin seeds together. (Optionally add four or five fennel seeds).

3. When these seeds combo pop add curry leaves and whole red peppers and stir fry for no more than 20 seconds. The amount of peppers you want to add is up to you. It depends on the amount of heat you want it to generate. For a small bunch of six (which is what I see it packaged in Oriental Stores, I say add up to eight red peppers)

You can substitute green peppers instead of red. Red peppers are my favorite. It adds heat, gives color and while eating one can spot it and put it aside. Some put the curry leaves aside while eating. But I suggest you eat the curry leaves.

4. Add cut baby bok choy and stir fry for another minute or two and remove from the stove. (Hint: First add the stems and stir fry for a minute and then add the leaves and stir fry for another minute)

5. Add salt and optionally add 1/8 tea spoon of mango powder or 1/4 spoon pomegranate powder and stir

6. Add salt to taste and stir. (Optionally) top it with some fresh cilantro or parsley.

You can use this method to cook cabbage, beetroot, kohlrabi, spinach. (Pre-boil beets or kohlrabi until they are tender prior to step 4). Fry a little longer if you put spinach or mustard greens unless these greens are steamed or blanched.

You can optionally add ginger, garlic or ginger garlic paste after step 3. I will not suggest adding onions (unless it is mustard greens .. may be spinach). If you do add onions, add it before adding greens and stir fry until onions change color. For spinach and mustard greens, you can add tomato in place of pomegranate or mango powder.

Hint: I suggest you use large enough cast iron skillet for the best taste

Note: The picture was taken with a phone camera. I used no onions, used ginger garlic paste, fennel seeds, mustard and cumin seeds, red pepper, cilantro, pomegranate powder.