CHOY SURNAME RECIPES

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds. Add bok choy, soy sauce, and 2 tablespoons water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and all liquid has evaporated. Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds, if using.

Steps:

• Remove the green leaves from your bok choy (we only want the thick, crunchy stalks), but save them for later! Then cut the stalks into 2-inch pieces. Then dry off the bok choy using a kitchen towel.
• Now spread the bok choy on a cutting board or plate and sprinkle it with salt on both sides. Let it rest for around 25 minutes. During this time, the salt will draw out water from the bok choy.
• In the meantime, you can start blending up ingredients for your kimchi paste. Grate the carrot and apple finely. Place them in a mortar together with the garlic cloves and the ginger and crush everything up. Then add your red chili flakes, sugar, and soy sauce into the mixture.
• Now slice up the green bok choy leaves from earlier and the spring onions. Add the onions, the white salted stalks, as well as the green leaves into your kimchi paste mixture.
• Make sure to spread the paste evenly. Ideally, every piece of bok choy should be covered in your red kimchi paste.
• Place the mixture in a mason jar and push it towards the bottom of the jar using a wooden spatula. Leave around 2 inches of space between your lid and your soon-to-be bok choy kimchi.
• Place the jar in a dark place at room temperature (for instance inside your closet, or kitchen cabinet)
• After 24 hours you can give your bok choy kimchi a first taste test. If you enjoy the current sourness of the kimchi, place the jar in the fridge. If you prefer a more pungent smell and distinct probiotic taste, leave it at room temperature and check again the following day.