Five Ways to Eat: Bok Choy

Amidst all the other leafy greens and cabbages with exotic names, sometimes bok choy gets lost. But it's one of our favorite crunchy, yet leafy, green vegetables. It packs a wallop of nutrition, but it's also extremely pleasant to eat. Here are a few quick and delicious ways to eat it.
Pork soup with tamarind and bok choy.

Bok choy is a vegetable that has been cultivated for thousands of years in China and it's often known as Chinese cabbage. You'll find it in abundance in Chinese cuisine, and also in late season CSA boxes. It should have dark green leaves and white stalks. Unlike kale and collard greens, the thick stalks are juicy and good for eating.

Make sure to wash the vegetable thoroughly before cooking; it is usually quite sandy and gritty.

  1. Stir-fried with mushrooms - Just today, Mark Bittman talked about stir-frying bok choy with oyster sauce and mushrooms. It's delicious! We've done that too; here's a recipe for bok choy with wild mushrooms.
  2. Stir-fried with anything else - Bok choy is just fabulous when stir-fried with just about anything. A little sesame oil, a little soy sauce, some — it's a great vegetable to throw into a last-minute meal.
  3. In dumplings - Try making homemade dumplings (like these) with a cup or two of finely minced bok choy. They'll give a sweet and bitter flavor to the filling, with the refreshingly bitter leaves and sweet, juicy stalks.
  4. In soup - This sour and spicy soup includes bok choy. It looks so delicious!
  5. In a salad - Bok choy is refreshing and crunchy when raw, too. It's like a two for one treat, with the tender leaves and crunchy stalks. Toss with a little sesame oil, vinegar, and scallions for a quick Asian-inspired salad.

How do you like to eat bok choy?

Virtual CSA Box: Bok Choy

More 5 Ways to Eat Posts: These posts are all ingredients paired with Social Workout's daily exercise over at their Fall Challenge.

(Images: Flickr member Pullao licensed for use under Creative Commons; Kathryn Hill)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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