Prize choy is a delicious variety of boc choy (a type of Asian cabbage that is said to originate in China near the Yangtze River Delta). A nutrient-dense headless cabbage with beautiful dark green leaves and medium thick white stem, boc choy is great in a stir-fries, steamed or diced and added to a salad. Below is a recipe for cod that includes boc choy.
Soy Maple Glazed Cod (serves 2)
1 Cod Fillet, cut in half
¼ Cup Soy Sauce
2 Tablespoons Maple Syrup
Green garlic, sliced thinly from bottom to top
Prize Choi leaves, torn or cut into 2 inch pieces
1. In a small bowl, combine the green garlic, soy sauce and maple syrup and stir until everything is evenly distributed.
2. In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the bok choi and cook 2 minutes, or until wilted and slightly browned. Transfer to a plate.
3. Season the cod fillets with salt and pepper on both sides. In the same pan, heat a couple teaspoons of oil on medium until hot. Cook the seasoned cod 3 to 4 minutes per side, or until golden brown and cooked through. Add the maple-soy glaze to the pan and cook 1 to 2 minutes, or until the sauce is slightly reduced in volume and the fish is completely coated. Add bok choi back to pan to warm.
4. Serve over rice or rice noodles.