Bok Choy, also called Chinese cabbage and pak-choi, has been grown in China for more than 6,000 years. The greens have a spinach-like taste with a very mild bitterness. You can purchase bok choy in typically two sizes, baby and large mature stalks that’ll need to be chopped into smaller pieces. Although the leaves can be eaten raw and tossed into fresh salads, they are best cooked. Bok Choy is fat free, low in sodiumand calories, an excellent source of vitamin A, vitamin C, and folate.
Storage and Preperation
Store Bok Choy in a plastic bag in the crisper section of your refrigerator for up to a week. Wait to wash it until you are ready to eat it. To prepare full size baby box choy, remove the bottom of the Bok Choy plant with a sharp knife so that the leaves separate. Rinse each leaf with cool water and pat dry with paper towels or salad spinner. Baby bok choy can be eaten whole or cut into smaller pieces. Start by adding them to a large bowl of cold water and plunge a few times to remove any excess dirt. You can also rinse under running water. If cutting bok choy in half after washing, make sure the inside is dry too, especially if sauteing or stir-frying. Whole baby box choy are great for braises or stews.
Asparagus and Box Choy Frittata
Great for any brunch, lunch or dinner. Pair with a side salad.
Box Choy and Oyster Mushroom Stir-Fry
Classic preperation for Box Choy. You can use any mushrooms you like.
Braised Bok Choy and Tomatoes
This recipes gives a mediterranean flair to a classic asian green.
Ginger Garlic Noodle Soup with Bok Choy
A great starting point for creating your own noodle soup masterpiece.