Shopping at the Asian market

Yesterday Henry and I made a trip to the local Asian market in preparation for our Chinese New Year’s celebration last night.   Although I strongly recommend buying local whenever possible, sometimes a trip to the farmer’s market just doesn’t fit in the schedule.  I was so impressed with the produce yesterday that I thought it was worth a mention.  If you have an Asian market in your area you may want to check it out.  Ask where they are getting their produce, maybe they are buying from a local farmer, in which case you can save a bundle and help out the farmers in your area all at the same time.

The baby bok choy (pictured above) was the freshest and most tender I’ve ever seen.  It was also HALF the price of what I normally pay!   The watercress was also much cheaper..in fact, every item I looked at was priced lower than I regularly pay.  Henry enjoyed checking out all of the unique candies and treats and the atmosphere was so fun and festive.

Why should you be eating bok choy?  Well, bok choy, or chinese cabbage, has specific cancer fighting properties.  Studies show that people who consume any type of cabbage regularly have less incidents of colon, lung, prostate, and endometrial cancers.  Rich in vitamins and carotenoids (great for eye health), one little cup of shredded cabbage contains half of our daily requirement for vitamins A, C, and K.  Now that’s food worth eating!

I love raw baby bok choy cut into strips in my salad.  Here is a very simple but delicious way to prepare baby bok choy if you’d like to try it cooked…

Sautéed baby bok choy

1 T butter or olive oil

1-2 cloves chopped garlic

1.5 c veggie broth

8-10 heads of baby bok choy ( if they are bigger than 2 fingers in width, use 4 or 5 and slice them in half )

Here’s what you do…

Wash well under cold water, remove any damaged outer leaves, pat dry

Heat oil in large pan, add garlic and saute for 1 minute, add broth and bok choy and cook for about 8 minutes, or until tender. Turn occasionally for even cooking.  Enjoy!   (Make this recipe but add a drizzle of sesame oil and a sprinkle of sesame seeds at the very end to change it up a bit!)

Peace and greens,

Melissa

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