Directions:
- Bring a large saucepan of salted water to a boil. Have ready a bowl of cold water.
- Add the bok choy to the water and bring back to a boil. Cook for 2 1/2 minutes, until just tender. Drain and plunce the veggie into cold water to stop the cooking.l Drain again. Squeeze out the water, keeping the shape of the vegetable as you squeeze. You can refrigerate it for serging at a later time, or you may serve it now.
- To reheat, bring about 1/4 cup water to a boil in a skillet. Whisk in the butter and season with salt. Add the bok choy and heat through, turning it once or twice. It will take about 3 minutes to heat. Drain well before serving.
- Note: Bok choy is a mild, sweet Chinese cabbage that nicely accompanies fish. Small heads are much more tender than the large ones, so look for them. You can substitute regular cabbage here, but the cooking times will be lengthened.
- From Fish without a Doubt, by Rick Moonen & Roy Finamore
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.11 Kcal (1696 kJ) | ||
| Calories from fat | 411.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.77g | 70% | |
|---|---|---|---|
| Cholesterol | 121.48mg | 40% | |
| Sodium | 6.22mg | 0% | |
| Potassium | 13.56mg | 0% | |
| Protein | 0.57g | 1% | |
| Vitamin A | 0.6mg | 19% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 717 Kcal (3002 kJ) | ||
| Calories from fat | 729 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81g | 70% | |
|---|---|---|---|
| Cholesterol | 215mg | 40% | |
| Sodium | 11mg | 0% | |
| Potassium | 24mg | 0% | |
| Protein | 1g | 1% | |
| Vitamin A | 1mg | 19% | |
| Calcium | 24mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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