Chowing Down on Bok Choy! 10 Ways to Love This Asian Green

Ingredient Spotlight

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Bok choy was not even on my radar before it started showing up in my first-ever CSA a few years back. At first I was baffled. What was this crunchy bulb-bottomed vegetable with its tender greens? But then me and bok choy? We hit our stride. Oh, boy, did we.

Bok choy has a mild, borderline sweet flavor that makes it a great gateway green for people trying to get more leafy vegetables into their diet. It's great on its own as a simple stir-fried side dish, but it also works well with flavorful sauces, cooked meats, and other vibrant vegetables.

I also love how that creamy white stem stays crisp even after some cooking, while the forest green leaf wilts and becomes silky. I can't get enough of that texture combo, particularly when cooking with smaller heads of "baby" bok choy.

Buy bok choy that looks fresh and vibrant. If the white stems seem soft or rubbery near the root, take a pass on that bunch. Back home, bok choy will keep well for several days in the crisper drawer. Separate the stems and wash away any dirt caught near the base before eating.

Ready for some bok choy inspiration? These recipes are all winners — you can't go wrong with any of them in your weeknight meal line-up.

What are your favorite recipes with bok choy?

This post was requested by mjelster for Reader Request Week 2013.

(Image: Faith Durand)