Bok choy
About
Bok choy, also called bok choi, bak choy, or pac choi, is a member of the brassica family. It is traditionally used as a stir-fry vegetable in Chinese cooking. It grows well in the cooler weather of spring and fall, and can even become sweeter after a light frost. Bok choy is a good source of calcium and vitamins A, B-complex, and C.
Bok choy
Storage
Store in the hydrator drawer of the refrigerator for up to 1 week. (It can additionally be stored in a damp towel or plastic bag.)
Recipes
General Tips
To stir-fry, cut leaves away from stem and chop both into 2-inch wide diagonal pieces. Add stem pieces several minutes before adding leaves as they require additional cooking time. Bok choy can be stir-fried alone, or with other items such as onions, tofu, soy sauce, and ginger. Serve with rice or noodles. Bok choy can also be steamed (start with stems, then add leaves), andthen tossed with toasted sesame oil, soy sauce, and rice vinegar.
Easy Bok Choy
1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy (or 1 head regular), trimmed and cut into bite-size pieces
Salt to taste
Heat oil in a large skillet (or wok) over medium heat. Cook garlic in oil until fragrant (1- 2 minutes). Mix in bok choy (add stems first to cook longer, then leaves); cook and stir until the leaves become bright green and stalks become slightly translucent (5-8 minutes). Add salt and serve. (Original recipe here.)
Bok Choy and Shiitakes
12 dried shiitake mushrooms
4 quartered heads bok choy
1 garlic clove, minced
Peanut oil
Jicama, thinly sliced
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
1 cup chicken broth
2 teaspoons corn starch
Soak dried mushrooms in hot water for 30 minutes. Remove stems. Boil bok choy for 2 minutes. Sauté garlic in peanut oil; add mushrooms and jicama and sauté for 1 minute. Add oyster sauce, mirin, and chicken broth. Cover and cook for 5 minutes. Add cornstarch and a splash of water, and bok choy; sauté for 2 minutes. (Original recipe here.)