Temple food and braised vegetables

braised bok choi

I haven't posted here this past week, mainly because I have been very busy, and haven't had much time to do any sort of serious cooking. I've also felt that I'd overindulged a bit over the past weekend, what with my birthday and all. So I've been trying to have some simpler food to get back to some sort of state of balance.

These are the times when I turn to the sort of cooking that Nigella Lawson calls Temple Food. It's about very simple food, mainly vegetables with simple starches (plain rice, plain noodles) low fat, and just a little meat, if that. It's about giving your body a rest, especially your digestive system, from rich foods. It's not necessarily diet food, though for the most part it is low calorie. After eating for a few days like this, we do feel a lot better - and wish we ate like that all the time (though, being the foodies we are, we don't.)

During Temple Food time I make a lot of braised vegetables, especially in the winter months. The picture here shows bok choi, but you can braise many kinds of vegetables. Some of my favorites include chinese or regular white cabbage, red cabbage, Belgian endives, fennel, Swiss chard - especially the stalks only, and onions. Basically the recipe is very simple: briefly sauté the vegetables in oil or butter depending on the vegetable, add some soup stock in some cases, and lower the heat and cook for about 20-30 minutes with the lid on, turning occasionally. Season to taste. You end up with almost sweet, slightly caramelized on the outside (depending on how long you cook it) and very delicious dish that's great as an accompaniment to a roast or something, or just good on its own.

Here I give two recipes, one that is Chinese in flavor with bok choy, and one that's very European using Belgian endives. Each is delicious in its own way.

Braised bok choy

  • 8-10 small bok choy, or pak choi
  • Vegetable or chicken stock (from cubes or powder is fine)
  • Vegetable oil
  • Small dried shrimp (optional)
  • 1 tsp. of cornstarch
  • Salt and pepper
  • Splash of soy sauce

If the bok choi or pak choi is large, cut it into quarters.

Heat up a large frying pan or a wok. Add the oil, and briefly sauté the bok choi until just coated. Add about a cupful of stock and the dried shrimp, lower the heat and put the lid on. Cook slowly over low heat, turning occasionally, for about 15-20 minutes, until the bok choi is limp but still green.

Dissolve the cornstarch in a little water, and add to the vegetables. Turn until the cornstarch mixture coats the vegetables. Season with salt and pepper and a bit of soy sauce.

This is great with plain white rice.

(The dried shrimp add to the Chinese-ness of the flavor. You can also try adding small peeled shrimp.)

Braised Belgian endives

  • 8-10 small endives
  • 1 Tbs (or more, but not too much) butter
  • Salt and pepper

If the endives are large, halve or quarter them.

Heat up a large frying pan. Melt the butter until it's just turning a bit brown. Add the endives and sauéte until it's just a bit brown around the edges. Lower the heat, and put the lid on. Cook slowly, turning occasionally, for about 20-30 minutes (longer than the bok choi) until it's almost caramelized on the outside and is very tender. (Note that you don't add any water to this, since endives are mostly water anyway.) Season with salt and pepper. This has a wonderfully bitter flavor that goes well with many things.

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Temple food and braised vegetables

I just wanted to say that I really like your site and I'm glad you're posting new stuff again.

Josh | 4 February, 2004 - 17:34

Temple food and braised vegetables

I love the idea of temple food. If I've overindulged, my body will let me know, in not-so-subtle ways. Braised vegetables and rice sounds like the perfect combination. Sometimes steamed vegetables are good, too, and the old standby for me is okayu with umeboshi.

yoko | 5 February, 2004 - 19:51

Temple food and braised vegetables

I had braised leeks with couscous last night, it was delicious! Love the site.

Katherine | 6 February, 2004 - 12:33

Temple food and braised vegetables

Tried your bok choi recipe last night, and got rave reviews from my family. I'll have to try the endive recipe, too, since I love endive. Thanks for sharing the recipes!

yoko | 9 February, 2004 - 09:19

Temple food and braised vegetables

Yoko I'm glad your family liked the bok choi! The endive is very different and really good so I do hope you get to try that too. I also agree about okayu and umeboshi, especially when you're sick. I guess it's a cultural thing :)

Katherine thanks for visiting :) Braised leeks with couscous sounds great.

Josh, thanks for visiting too. :)

maki | 9 February, 2004 - 17:52

Temple food and braised vegetables

i made this dish with baby bok choi, sans shrimp. it was delicious! thank you for the recipe! it reminded me of shojin ryori, which is so great!
i just wanted to say, also, that i have really been enjoying your website, especially the japanese sections - food is one of the (many) things i miss from japan, and it's great to be able to reproduce it at home sometimes!

margot | 24 March, 2004 - 21:12

TrackBack from The Ballad of Yoko:
Whew. Man, that was worse than being in the Bowels of Trogdor. or something. I think the worst has passed. The fever's gone and I'm not going to the bathroom every minute to hurl. Still feel a little bit queasy,

The Ballad of Yoko | 26 May, 2004 - 23:36

braised bok choi

Hi! I have just ordered seeds from Burpee and one I picked was called “toi choi” — but no idea how to cook it! Thanks for this recipe, it looks great, and looks like food I have had before in China!

Lesley | 16 March, 2008 - 00:51

Re: Temple food and braised vegetables

Just made some braised bok choi to go with dinner as the vegetable. I seriously wish I had made more of it! I skipped the shrimp, and added a crushed clove of garlic to the liquid. Taste was subtle, but delicious! Also, it was a very nice compliment to the main dish, which was pretty intense in flavor. Thank you maki for another wonderful recipe! :D

Wisski | 17 January, 2013 - 03:42

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