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bok choy

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bok choy

 or Chinese mustard

Brassica chinensis, one of two types of Chinese cabbage. It has glossy dark green leaves and thick, crisp white stalks in a loose head. Its yellow-flowering centre is especially prized. See also brassica; mustard family.



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His main course was his favorite; seared sashimi-grade Hawaiian Ahi tuna (raw in the middle) served with Forbidden Black rice, baby bok choy with sambal vinaigrette and wasabi cream.
In small pot, bring salted water to boll and cook soba noodles, bok choy and mushrooms until vegetables are tender.
SERVES 2 INGREDIENTS 4 tablespoons groundnut oil 350g skinless salmon fillet, cut into strips 125g shitake or brown cap mushrooms 1 garlic clove, crushed 1 sachet Blue Dragon Stir Fry Oyster & Spring Onion Sauce 125g bok choy or Chinese cabbage, chopped 50g spinach, washed and prepared Half teaspoon each soy sauce and fish sauce, optional 1 tablespoon sesame seeds, toasted Cooked rice to accompany METHOD Heat half of the oil in a wok or frying pan over a high heat.
 
 
 
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