Bok Choy: My style of cooking

Bok Choy is a leafy vegitable, available in the stores now. I did not have much idea of how to cook it. Since it is so cheap, I decided to check it out on the internet. A quick search in the Wikipedia gave me much information. It is a good vegetable, also known as Chinese Cabbage. It belongs to the Turnip species.

Wikipedia also has the nutrition information. It has Vitamin C, Calcium and Iron. Ok, I have to give it a try. 

I decided to make a side dish for rice with Bok Choy. Since I never tried it before, I decided to mix with some of my trusted veggies. My family like carrots and the red lentil. We use to make it in different ways. I make red lentil and carrot soup. It is always a hit. 

So, to test the Bok Choy, I decided to add grate one big carrot and added it with one big bunch of chopped Bok Choy. One main thing with Bok Choy is You really have to separate the stalks and wash them really well just before cooking. Then shake out the water nicely. I chopped one big onion and two cloves of garlic and a green chilly to add some heat to the dish. Then I add a pinch of tumeric and a pinch of cumin to give some flavor. I added a couple of handful of red lentil also. I like to add some desiccated unsweetened coconut to my dish. Add some salt in the middle of cooking. Remember to start cooking on medium heat and stir once it a while. 

The carrots and the red lentils will add color to the dish. I like to add a teaspoon of oil as final touch.