Bok choy, or Chinese cabbage, is a vegetable that has been cultivated for thousands of years in China, and it shows up with regularity in Chinese and Asian cuisines. It's also showing up in many CSA boxes! If you get a head of bok choy, check to make sure its leaves are dark green and that the stalk is bright white. Discard any yellowing or wilted leaves.
Cut off the bottom of the cluster and wash the stalks individually - a lot of sand and grit tend to accumulate at their base. The stalks have a wonderfully crisp texture, and they keep this in a stir fry dish - crunching with watery juiciness. The leaves are slightly bitter, but not overly so, and when added in at the end of cooking, after the stalks are tender, they give a good depth of flavor.
Bok choy is classically used in stir fry - see Barbara's recipe for Bok Choy with Oyster Sauce, Ginger and Fermented Black Beans for a great example and a good recipe. We also like this Bok Choy with Fried Shallots. This Bok Choy Gratin is a more Western use of the vegetable, and it looks very good.
How do you cook with bok choy?
(Image credit: Wegmans)
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We had a Chinese exchange student living with us who taught us these things:
Look for the really short-stemmed boy choy--no longer than your hand.
Saute hand-torn bok choy in oil and garlic until just wilted--no need for soy.
Delicious.
I put it in my soups - LOVE it in my homemade chicken veggie soup!
I use bok, all sizes often.
I used to go to chinatown a few times a week but
now I buy my bok-c at the farmers markets in nyc,
like the sunday market at 10 downing st.
I also use bok in many different ways but often
when I need a quite healthy side, I just sautee it
in light olive oil and add a dash of sesame oil,
seas salt and fresh ground szchechuan pepper.
the stalks drain a lot of water while in the pan
which creates a nice broth that helps cook the leaves.
one step and happy.
I love bok choy, and we all cook it very similarly, it seems. I love it sautéed in olive oil with garlic and some fish sauce to season, with a dash of sesame oil thrown in a minute before serving. This recipe works well with napa cabbage too.