BOK CHOY

BOK CHOY (Brassica rapa)

"Choy" in Cantonese means "vegetable" and "Bok" or "Pak" is "white", the one I present today is a dwarf variety of the same. Steamed or boiled at its point it has a light, refreshing taste, almost like chard. I bought it at the Mostenses market in Madrid.

Preparation

Cut in half and wash well with the leaves upside down.

This time I have boiled it in water with coarse salt for about 4 minutes.

Dressing:

1 garlic (remove the heart for a better digestion)

1 tablespoon honey

1 tablespoon light soybean

1 tablespoon black sesame seeds

Mix well the ingredients of the dressing and pour them over the freshly cooked vegetables.

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