* Exported from MasterCook *
Pickled Bok Choi
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds bok choy -- 1 head
5 whole scallions -- chopped up
5 garlic cloves -- peeled and roughly chopped
2 fresh jalapeno peppers -- to 3, or dried red chiles, minced or to taste
1 Tablespoon sugar
2 Tablespoons salt
1 Tablespoon minced fresh ginger
2 Tablespoons water
Chop the bok choy coarsely into 1 to 2-inch pieces. Place it in a large
bowl, add the remaining ingredients, and toss. Place in a jar (or leave in
the bowl) and cover tightly. Keep at room temperature for a day, then
refrigerate. It will be ready to eat after 2 or 3 days and it will keep
for weeks.
Makes 4 to 8 servings as a side-dish
Time: 15 mins of work, 2 to 3 days of waiting
Other Greens to Use: broccoli rabe, any cabbage, chard or mustard or
turnip greens.
AuthorNote: There are more ways to preserve cabbage than making
sauerkraut, and many of them originated in Asia. Here's a simple version
that I like a lot; once made, it's an instant, super-savory side-dish.
Cuisine:
"Asian"
Source:
"Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 33 Calories; trace Fat (6.8%
calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 2208mg Sodium. Exchanges: 1 Vegetable; 0 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 1337 0 0 0 0 0 0
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