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.
