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Farm Fresh: Bok choy. phyllo make a crunchy strudel

Thursday, June 14, 2001

By Arlene Burnett, Post-Gazette Staff Writer

When you stroll through the produce section of any large grocery store, you'll probably pass by a number of unfamiliar vegetables -- bok choy being one of them. Bok choy (bahk CHOY), according to Harvest Valley Farms in Valencia, Pa. (they've been cultivating this vegetable for years), is in the Chinese cabbage family.

Bok choy has dark green leaves and wide stalked ribs. The stalks are crisp (similar to ribs of celery) with a mild flavor similar to romaine lettuce.

Bok choy can be used in salads or in stir-fry recipes. But we decided that today's recipe, Bok Choy Strudel With Mushrooms and Onions, was the perfect way to showcase this versatile vegetable.


1/2 ounce dried porcini or other dried mushrooms
5 tablespoons unsalted butter
1 pound bok choy, thinly sliced, about 4 cups
1 medium onion, chopped
1 large clove garlic, chopped
1/2 cup dry white wine
1 teaspoon honey
1/4 teaspoon caraway seeds, crushed
1 tablespoon all-purpose flour
2 tablespoons reduced-calorie sour cream
8 phyllo leaves
1/4 cup dried bread crumbs

Soak mushrooms in boiling water to cover in small bowl for about 20 minutes. Drain in sieve lined with damp paper towel; rinse mushrooms to remove grit. Remove any tough stems, then finely chop mushrooms and set aside.

Preheat oven to 375 degrees. Line jellyroll pan with aluminum foil. Lightly spray with nonstick vegetable oil cooking spray.

Melt butter in medium size skillet over medium heat -- reserve 3 tablespoons for brushing phyllo. Add bok choy, onion, garlic, wine, honey and caraway seeds to remaining hot butter and cook 12 to 15 minutes or until bok choy is tender and liquid is evaporated. Stir in mushrooms and flour and cook 2 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Cool to room temperature.

Meanwhile, lay out phyllo leaves on work surface -- cover with waxed paper and damp towel. Take one phyllo sheet and place on another sheet of wax paper. Brush sheet lightly with reserved butter and about 1/2 tablespoon of bread crumbs. Repeat layering with phyllo, butter and bread crumbs, ending with phyllo.

Spoon bok choy mixture down length of phyllo, 1 inch in from long side. Roll up from long side, jelly roll style. Place seam side down on baking sheet. Brush top with butter. Bake in preheated 375-degree oven for 25 minutes or until golden. Let stand 10 minutes. Slice crosswise into 16 slices.

"The Family Circle Cookbook."

If you have a fruit or vegetable that you would like to see, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

Thursday, June 07, 2001

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