A couple of days ago, Jon was off the mountain visiting a good friend. On his way up he did a Costco and grocery run. We try to buy the bulk of our goods off the mountain as most food stuff costs a dollar or two more up here. When he got home, he gleefully pulled two huge bags of these beauties out and exclaimed, “69 cents a pound!!” Yes. We have become those people. Gone are the days when either one of us would buy whatever we wanted without looking at the price. And although admittedly, in the beginning I really resented having to do this, it has become such a profound lesson in the stewardship of my money.
In any case, Bok Choy! We had talked about getting some in our next shopping trip, because the idea of making more stir fries has come up recently. So he got some and we made some. And it was lovely. I’m thinking of including it in a soup, using the crisp leaves as a wrap for my Tofu Dip, and pair them with wild mushrooms over rice. Wouldn’t that be gorgeous?
Bok Choy (aka celery mustard, pak choy and tai sai) is high in vitamins A and C, and has a high level of phytonutrients that are common to the cruciferous or cabbage family. My handy New Whole Foods Encyclopedia has this to say:
“Bok Choy is a cooling vegetable effective in cases of heat congestion in the lungs, which in the early stages would typically have symptoms such as fever, chills, dry cough, a sore throat, and thick mucus discharge. Bok Choy reduces pitta and kapha.”