Bok Choy 

No matter how you spell it, this Asian vegetable is an excellent source of vitamins A, B-complex, C, and possibly the garden vegetable highest in calcium.

Bok choy grows during cooler weather in spring and fall, and actually increases in sweetness after a light frost.

The two most popular ways to prepare bok choy are steaming and in stir frys. Always separate the leaf from the stem because the stem requires longer cooking time.

To store bok choy, wrap in damp paper towel or plastic bag and place in the hydrator of your refrigerator for up to one week.

Recipe

Bok Choy with Wood Ear Mushrooms — VJ in Madison

• 2 dried wood ear mushrooms (available at Asian grocery stores)
• 1 1/2 pounds bok choy, rinsed
• 2 tablespoons vegetable oil
• 1/2 pound pea pods, cleaned
• 1/2 cup hot vegetable broth
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon ginger powder
• 3 tablespoons soy sauce
• pinch of sugar

Soak dried mushrooms in hot water for 20 minutes; drain and cut into thin strips. Separate green leaves from stalks of bok choy, and chop. Heat oil in wok or large skillet. Cook bok choy stalks and pea pods over medium-high heat for 3-5 minutes. Add green bok choy leaves and mushrooms and cook for 2 additonal minutes. In a separate bowl, combine the remaining ingredients to make a sauce. Add sauce to wok and reduce heat, cooking until sauce thickens. You can also add 7-8 oz. precooked meat. Serve with prepared rice. Yield: 4-5 servings.