Text 18957, 82 rader
Skriven 2007-08-13 06:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: cabbage 985
===================
 -=> Carol Shenkenberger said to Janis Kracht <=-

 CS> Hope so!  These things happen from time to time.  This bundle came in
 CS> just fine though.  I'm still posting a few more Bok Choy recipes. 
 CS> I've noticed quite a few were from folks who misnamed 'Nappa Cabbage'
 CS> aka 'chinese cabbage' (the big long type with frilly leaves) to Bok
 CS> Choy.  I adapted this set when I saw that. Mostly typed by Americans
 CS> who didnt know what Bok Choy was I think?  You could tell when the
 CS> primary ingredient was Bok Choy and 1 head to make 6 servings. 

Not really. Bok choy and napa (aka nappa) are genetically
very similar. The Chinese call both types "baicai" (bai tsai)
or "bok choy" ("white vegetable") - if they make a distinction,
the heading variety (napa) is called "da bok choy" or "dabaicai"
(ta bai tsai), big bok choy, and the kind usually sold as bok choy
is called "bok choy" (pak choy) or "xiaobaicai" (hsiao bai tsai),
little bok choy. Baby bok choy ("tsai hsing," "caixing," or
"choy sum") is different, being a dwarf variety of little bok
choy but often substituted with the interior parts of a regular
bok choy.

My own experience was colored, if you will, by my mother's
calling napa "ching tsai" (qingcai), which is more properly
used for Shanghai bok choy, which is green throughout.

Anyhow, in most recipes the two types of cabbage can be
interchanged, though with slightly different effect. If you've
seen the two kinds next to each other you will be able to
determine which kind of bok choy is preferable in any
particular dish.

In this Northerly American recipe, bok choy means the
white-stemmed bok choy: moqua is a small winter melon
(one can substitute zucchini or luffa).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Moqua Soup
Categories: Chicken, Vegetables, Soups, Jw, Tnt
  Servings: 4

      2 ts chicken fat
      1 sm fresh green cayenne; seeded,
           -finely minced
    1/4    onion; diced
      3    inch chunk of moqua,
           -skin on, diced
      1    stalk Bok choy; diced
           liquid from 2 cans of
           -mushrooms
      1    cepe; dried, powdered
      3 c  water
      3 ts beef base
      1 ts soy sauce
      1 tb teriyaki sauce
      2    teriyaki chicken thighs,
           cooked, boned, diced
      1 c  cooked rice
      1    bok choy leaf; chiffonaded
      1    palmful of dried chile
           -leaves, slightly crushed

In a soup pot, melt chicken fat, start to saute cayenne, add and
partially saute onion, add and saute moqua, add and saute bok choy
[stalk only, no greens]. Stir a powdered dry cepe into mushroom broth
from canned mushrooms and add to pot along with water. Flavour with beef
base, soy sauce and teriyaki sauce. Bring to a boil and simmer one
minute, add chicken and rice, bring back to a simmer for a minute or
two, add bok choy and chile leaves. Simmer one minute. Serve.

Garlic and or ginger would be welcome but there was already some in the
teriyaki sauce used to do the chicken. Why beef base rather than chicken
base or better yet, chicken broth? It's what I had available and it
worked.

Jim Weller

MMMMM

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