Bok Choy

Photo credit: Thadah

Bok Choy is a common type of Asian green. It has a thick, crunchy stem that is delicious sauteed or stir-fried. Most varieties of Asian greens have a stem that is tender and good to eat, unlike collards or kale, where you remove the rib. They are tasty with garlic, ginger, and chilies in a stir-frycurried with coconut milk, or cooked in broth. If you'd rather not go in an Asian direction, then just pretend they're broccoli raab or spinach and make this green panini or this go-to pasta with greens and garlic

STORAGE: Asian greens keep in a bag in your fridge for several days or up to one week. They may get a touch wilty after that, but will still be delicious once cooked. 

COOKING WITH BOK CHOY: To prepare, simply chop the stems or ribs into bite-sized pieces and then chop the leaves into long ribbons. Keep the two separate. Mince a big clove or two of garlic. If you want a little heat, also mince a hot chile or add a small pinch of dried chile flakes. Minced ginger is also delicious.

Heat your wok or skillet over medium high heat. Once hot, add a generous glug of oil and then add your stems. Cook, stirring for a minute or two, before adding your minced garlic. Stir again to keep from overcooking the garlic and immediately add your chopped greens. Continue to stir for several more minutes or until the greens and stems are tender. Remove from heat, taste for salt, and toss with any seasoning (tamari, toasted sesame oil, rice wine vinegar, etc). Serve right away.

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