Bok Choy and Kabocha Squash

Mom gave me some bok choy and a kabocha squash and because my kids and husband are not fans, I have to be a little creative with what I make, otherwise most of it goes to waste.

With the bok choy, I made a stir fry with chicken and a little bit of osyter sauce.  Husband and the kids liked it but they only ate the chicken.

I also boiled some bok choy.  Husband and the kids didn’t eat any but that’s okay because I didn’t mind having it all to myself.  It was sooo good.  Especially because it reminds me of being Hmong.  You’ll find that eating boiled greens of any kind (but usually leafy greens) is a norm in the Hmong culture.  So, if you come across a friend or a neighbor who boils their greens and sets a big bowl of it on the dining table during meals, you’ll know they’re Hmong. 🙂

With the kabocha squash, I normally would just boil it and eat it the same way I do the boiled greens.  This was the only way I knew how to eat it because this was always the way I grew up eating it.

The photo above was taken of some of Mom’s larger squashes.  Mine was about the size of a small round watermelon.  It was still a lot for one person.

I tried it boiled with some cinnamon and sugar.  It was okay. I still prefer it plain or with a little sugar and mashed.

And, made a Thai red curry squash. The recipe is here.  Instead of using bell peppers (which I don’t like), I used thinly sliced bamboo shoots.  I also added one lemon grass sprig (tip and green rough parts chopped off), kaffir lime leaves, and instead of adding lime juice, I sliced a lime into quarters and set them aside with some thinly sliced scallions to be used as needed.

It was pretty good.  I loved the aroma of Thai curry and the combination of the buttery flavored squash with the crunchiness from the bamboo shoots.

Mom always toasts some of her seeds.  I think she lets them dry out in the sun and then toasts them in a pan.  I wanted to toast them in the oven so I found this recipe and it turned out pretty delicious except that I burnt them a little.

Kida ate them with me.  She liked that they were slightly burnt.

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5 thoughts on “Bok Choy and Kabocha Squash

  1. KC

    Mom gave me some bok choy too…I fried them with olive oil and added salt and pepper. it was good. Still have some so I will probably boil them today.

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  2. India

    I also like boiled kabocha squash. Mom and dad would make them except I didn’t know what they were called. I always just called them squash.

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  3. aleafinspringtime

    I love bok choy! That stir fry looks absolutely delicious! I too grew up eating this vegetable in soups and stir fries. Thanks for sharing about the Hmong way of boiling greens. So great to get home grown bok choy from your mom! Now I’m going to the Asian store to get some bok choy thanks to you! 😀 Hugs, Sharon

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