Bok choy recipes

by Jen (February 26, 2008)

Bok choy is a delicious type of cabbage popular in Chinese cooking. Not only does it taste great and add a wonderful texture to lots of different recipes, it’s also rich in Vitamin A, Vitamin C and calcium.

Selecting bok choy. Look for stalks that are firm and without brown spots. The leaves should be green and healthy-looking, not yellowing or wilting.

Eat it raw in salads or slaws. Anywhere you like the crisp flavor of cabbage, you can substitute bok choy. Ditto on recipes that call for Swiss chard.

Steam it. You can use a steamer or a steaming basket in a pot to steam bok choy. Steam it until it’s as tender as you want.

Grill, pan sear or wok it. Brush them with a little extra-virgin olive oil, salt and pepper to taste, then grill or pan sear for about five minutes at most - watch it, because depending on how hot your grill/stove gets, even a couple of minutes may be plenty. I like it still crisp, but you may like it more tender. If you like, add some soy sauce, ginger, garlic, onions and/or chili pepper. To make it more substantial, add in shitake mushrooms. Serve it over rice, and you’ve got an entree.

Sautee it in butter or oil. Follow the pan-searing instructions, using butter or oil or broth.

Add it to stir fry. Great addition to any stir fry in a wok. If you like it crisp, throw it in at the last minute.

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