PRIZE CHOY
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.
Enjoy!
Jen