MEI QING CHOI (Shanghai bok choi, baby bok choi)

Mei qing choi is easy to recognize-just look for a miniature bok choi with pale green, rather than white stems. It is succulent and crunchy with a mild mustardy flavor. It tastes best when prepared simply: steam it, sautée it, stir-fry it, or mix into a salad. The stalks are juicy and tender enough to eat raw, or they may be lightly cooked to bring out more flavor. If the plants are harvested young, they may cooked whole or halved lengthwise.

Recipe Suggestion:

MEI QING CHOI WITH GARLIC

1 tablespoons butter
2 teaspoons minced garlic
6 small mei qing choi, halved lengthwise
1 cup chicken stock

1. Melt butter in heavy large skillet over high heat. Add garlic and sauté for 1 minute.

2. Add mei qing choi and stock. (Vegetarians may use 1 Tablespoon miso paste dissolved in 1 cup water.) Simmer until choi is tender, turning occasionally, about 8 minutes. Season with salt and pepper. (Yield: 3-4 servings)

Selection Tips The best mei qing choi are found in farmers’ markets in early summer or late fall. Choose plants that are crisp and fresh. Reject any that have cracked, bruised, or blemished leaves.

Nutritional Highlights Mei qing choi is very low in calories (15 per 1/2 cup) and high in vitamins A and C. When grown in rich soil, it has a good amount of calcium, potassium, phosphorous, and iron.

Terra Brockman is a writer, editor, publisher, and nonprofit organizer who lives in central Illinois. She first encountered a genuine Asian cuisine when she lived in Japan from 1985-1990. She expanded her culinary horizons in New York City from 1990-1998. Since then she has been a freelance writer and editor, while working on her brother's organic farm where many Asian vegetables are grown.