cooking sources microwave electric skillet

Some can items Ive got corn peas green beans tuna

fridge items ketchup mustard miracle whip eggs(of course) butter Bok choy

Spices garlic salt salt pepper basil lemon pepper

freezer items pork loin cut into chunks ground venison

before you ask NO I don't have milk bread garlic olive oil pasta

got some Bok choy gave to me i want to use it before it wilts.I know it can be made into stir fry,soups,salads but with my limited ingredients..Im kinda lost..

Depends on if you like it with a little crunch or not. You can use it with the pork loin chunks to create a quick stir fry on the electric skillet.

Simple side dish though: take the leaves off the stems, chop them, put them in a bowl with some water and nuke them so it steams until they're tender. Then use your skillet and chop the greens, a little butter on the skillet, throw the greens and the pre-cooked stems and saute them. Dress them with a little garlic salt and pepper. Once wilted and a little browned up it's done.

I tried using the leaves like a wrap and putting tuna and miracle whip inside..Not a good idea..The leaf taste was not what I was expecting..I rinsed them but they where a bit brown on the edge..maybe that was the odd taste?

also how Do I store them?I got them laying in my fridge with a band around them holding the bunch together..

Yeah bok choy isn't really close to the lettuce family, so not ideal as a wrapper. It's an acquired taste if you want to eat it raw. Nah, the brown on the edge while itself wouldn't taste super great that's probably not what you were tasting. It's part of the brassica family, which includes things like cabbage, so it either has to be dressed very strongly when raw (which you honestly don't have the ingredients for) or eaten cooked. It can be a little bitter at times. Stems are juicy, leaves are tender. It's an asian green, often used in brothy soups to add some green, added in stir fry (rice, noodle dishes, etc.) or on its own it makes a hearty plate.

Pinch any brown off, but if it's just a little bit on the edge you can probably ignore it. When it starts to get mushy and wet in the fridge that's a problem.

Storage - you've got it pretty right. You don't want to wash it and put it in the fridge, wash only just before use, paying special attention to the stems because they tend to have a bowl quality when holding dirt. If your fridge has a crisper drawer pop it in there. You'll probably get a week out of them.

You can also freeze them. But - blanch them first in boiling water, then cold water. Pre-chop the stems, rough chop the leaves, quick dip in boiling water to brighten up the greens and then plunge into cold. Dry them thoroughly and freeze in a ziplock bag.

so far im cutting leaves off cause there wilting and using the stalks.

I hope things get better soon.Thanksgiving is looking like Ramen day.Be 8 more days till I get any funds..Time I pay bills there is like maybe 20 bucks left for food if im lucky that is.Milk is like 2 something a gallon not including tax..Things where way worse than normal this month cause a mouse got im my cabinet and destroyed everything but cans..I have 3 cats 1 hunts and kills mice so no clue how the mouse lived long enough to do so much damage..