This is an I-Heart podcast.

Guaranteed Human.

Hello and welcome to Sabre protection of IHeart Radio.

I'm Annie Reese.

And I'm Lauren Vogelbaum, and today we have an episode for you about Bach Choi.

Yes. Any particular reason this was on your mind, Lauren? I was thinking about vegetation. Fruits and vegetables. I was looking for

something that is nice and seasonal for the winter and realized that we had not done bok choy yet.

Nope, we have not, but we have done a lot of past episodes related to bok choy.

Yes, many cousins. Radishes, bassabi, horseradish, mustard, arugula. Those are just the ones that I thought of off the top of my head.

I'm sure that there's others. Yes. Yes, there are. I do love bok choy. Oh, me too. I usually use it in soups.

And I have to admit, it was kind of a newer acquisition in my cooking of it. I'd had it

at restaurants previously, but me cooking it. But it's so nice. Yeah. Yeah. It's really, it's such a

delightful vegetable. My very favorite Chinese place in town, High or Urban High, does a stir fry that's just bok choy with tofu skin, just in this really like light ginger, garlic, sesame sauce, or like almost like a broth, kind of. And it's just so nice and light and

tender and, oh, it's so beautiful. I'll have to check that out because I love tofu skin as well.

Yes. It's just a whole dish full of these wonderful, delicate, kind of silky textures.

And I'm like, yes, thank you.

How did you know?

Exactly what I needed.

Okay, well, good recommendation.

Well, I guess that brings us to our question.

Sure.

Bak choy. Sure. Bacchoy.

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