Any Thoughts on Bok Choy or Pok Choi

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Bok Choy and Smoked Turkey

My friend Chino from St. Croix had a standard answer when asked about anything substandard. If you asked about a questionable person, his answer would always be He or She “is alright.” If you asked about a poorly cooked or tasteless meal, his answer would be, “It’s alright”. He was a positive person who had programmed all negative responses out of his system. If he couldn’t say anything good, he would always say, “It’s alright”.

Now what brought this story to mind is my love-hate relationship with Bok Choy or Pok Choi. I love having this vegetable growing in the garden because it loves my soil and grows healthy and disease free without any special attention. A very special addition is that when I put a plant among my tomato plants and arugula plants, I can tell by looking from my gallery which is 100 feet away if my garden needs water. If the bok choy is wilted, everything needs water but is not quite as visible.

My only wish is that I could cook it so I could safely eat it. Most web recipes call for fish sauce, oyster sauce or soy sauce and when you stir fry it with any of them, the stuff tastes great and one little helping gives you all the salt you need for the whole day even if you don’t add salt to anything else.

I tried my collard green recipe using  Bok Choy (pictured above) instead of collard greens and ate it. All I can really say is, “It’s alright!”

If anybody has any suggestions for a tasty meal that is low in sodium, feel free to share them. And I don’t consider low salt soy sauce a substitute, because it still has a lot of salt and most cooks just add more.

The one thing I keep in mind is that about 80% of the world population considers this a staple so I am sure someone knows how to cook it without too much salt.

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