Ann Cooper's Recipe for Bok Choy on StarChefs

{$title} - {$pagename}

search | home | feedback | help

	home Sample Menu obesity part I

Sample Menu Breakfast Steel Cut Oats Scrambled Eggs Cream of Wheat Cheese Grits Buttermilk Pancakes Soups Gazpacho Vegetable Soup Carrot and Ginger Soup Tomato Mint Soup Tom Kai Gai Salads Pear, Walnut, and Celery Baby spinach with Scallops Tomatoes and Mozzarella Lentils with Spinach Peppered Peaches Grill/Griddle Beef Fajitas Yogurt Marinated Chicken Asian grilled fish Griddled Sand Pork ribs w/ slaw Sauté Korean Noodles with Tofu Pasta with Vegetables Pasta with Chicken Risotto with Squash Vegetarian Lasagna Sides Kimchi Bhutanese Red Rice PotatoesGlazed Carrots Ratatouille Bulgur Pilaf Bok Choy Pecan Rice Roasted Potatoes String beans Desserts Brownies Marinated Stone Fruit Chocolate Chip Cookies Vanilla Cake Stone Fruit Crisp

Obesity II - A Model that Works

Steamed Bok Choy
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings (2 ounces each)

Ingredients:

Method:
Place bok choy in steamer and season with salt and pepper. Steam for about 1 minute, depending on size of cut and variety of bok choy.


	Looking for a culinary challenge in Mid Coastal Maine?

	Steamed Salmon with Cashews and Lime, Honey, Ginger, Curry Vinaigrette

	The International Chefs Congress: September 14-16, 2008

	Mark Peel's The Food of Campanile

Published: February 2005