Bok Choy is a member of the cabbage family, sometimes referred to as 'Pak Choy', is low in calories, fat but high in calcium, potassium, vitamin C and A. There are 2 varieties of Bok Choy, large and small, the larger one being 10m inches in length while the 'baby bok choy' being 6 inches long and some may have small yellow flowers too.
There's also the dehydrated Bok Choy, aka 'Choy Kon' in Cantonese, which is commonly used in soup but I personally prefer to make soup with fresh bok choy. The dehydrated type takes a longer time to boil to bring out the flavour, while the fresh one is best cooked for a shorter period of time in order to retain its firm, crunchy texture.
this baby Bok Choy is grown in the Cameron Highlands...... choose firm bok choy, stalks without brown spots and fresh leaves.......and 'snow mushrooms' which are supposed to contain antioxidants.
a clear, nourishing veggie and mushroom soup
Recipe for Bok Choy and Mushroom Soup
300 gm chicken frame
300 gm baby Bok Choy
150 gm 'Snow mushrooms'
5 cups water
Salt to taste
Wash chicken frame and boil with 5 cups of water, as stock
Wash and cut off the stems of the snow mushrooms,
Boil for about 3 mins, in a pot of salted water,
drain and set aside.
Wash and cut off the end of the baby bok choy,
cut into bite size lengths
After boiling the soup for about an hour or so,
Add in the bok choy and snow mushrooms,
Add salt to taste
Dish out into bowls