first bok choi

I think the bok choi all bolted the instant they sprouted. Rather than producing big heads with heavy stalks they are leggy and now adorned with pretty little yellow flowers. Tonight I figured I'd try them out anyhow and snipped a couple.

The leaf flavor is about normal. The lower part of the stalk is tough, but toward the top it is startlingly sweet. And the flowers are surprisingly tasty, not bitter as I expected.

I stir fried them, flowers and all, with a few other vegetables in sesame oil and a bit of butter, including king oyster mushrooms. I discovered those recently and can't get enough of them.

Tossed with miki noodles, and finished with seasoned rice vinegar and soy sauce. Not bad at all.