By Eric Hulten
“This booklet is either huge as a fruits of study and sumptuous as a ebook. . . . either writer and writer are to be congratulated. it's a appealing construction of a section of labor of exceptional personality, and it really is one that may be valuable for centuries.”—BioScience
“Alaska . . . unexpectedly jumps into the lead as that one of many usa with what's unquestionably the main beautiful and profound remedy of its vascular vegetation. . . . the writer is to be congratulated upon a great success, Stanford collage Press for its tremendous execution of its publishing responsibility.”—Science
“A version plants, incorporating a unprecedented volume of non-public event and perception. . . . The publication is a triumph by means of any criteria and positively a brand new milestone within the floristic literature of North America.”—Plant technological know-how Bulletin
“This is a wonderful publication in each appreciate. with no query, will probably be the normal and authoritative reference relating crops of the area it covers for a few years to come.”—Rhodora
“Probably crucial botanical booklet which has been released in the US in numerous decades.”—Choice
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Extra info for Flora of Alaska and neighboring territories; a manual of the vascular plants
Sample text
Set aside. In a large pan or Dutch oven, heat the oil on medium-high heat. Add the garlic and ginger; stir and cook until just barely softened, about 30 seconds. Add the bok choy, broth, mushrooms, soy sauce, vinegar, sherry, and sesame oil. Bring to a boil on high heat. Reduce to medium-low and simmer for 5 minutes. Add the peas and cook until tender-crisp, about 4 minutes more. Add the edamame, if using, and simmer until heated through, about 30 seconds. Taste and, if needed, add salt. If desired, add hot sauce, starting with a small amount.
5 sat fat (g)........................... 0 34 50 BEST PL ANTS ON THE PL ANET NUTRITIONAL INFORMATION Salt 10 to 12 cups beet greens 3 tablespoons extra-virgin olive oil 2 medium garlic cloves, minced ½ red onion, roughly chopped Freshly ground black pepper 1½ tablespoons red wine vinegar OPTIONAL TOPPINGS ¼ cup slivered almonds, toasted (see Cook’s Note); chopped fresh tomato; toasted bread crumbs; crumbled goat cheese; grated Parmesan cheese sodium (mg)................... 45 total carbohydrates (g)......
Most often bok choy is washed with the stalks still attached at the base, either quartered lengthwise for large bok choy, or halved for smaller bok choy. Wash in large amounts of cold water, gently swirling to expose the leaves to water. If using raw, drain well and pat dry. Often bok choy quarters or halves are steamed with plenty of water still clinging to the leaves. 50 BEST PL ANTS ON THE PL ANET NERVE SUPPORT 43 QUICK COOK bok choy Bok choy can be eaten raw, combined with mild-flavored greens in salads.