Wondering how to use bok choy in the kitchen? I read for you this guide on how to cook bok choy and recipes using bok choy.
Have you ever seen a cute little head of bok choy at the supermarket or farmers market and wondered what to do with it? The answer is abundant! There are many ways to use this versatile, healthy leafy green veggie, such as grilled bok choy, stir-fries or noodle dishes, bok choy salad, miso soup, roasted bok choy, or a side dish. spicy Korean kimchi. Follow along with me as I answer your questions, share my top tips on how to cook with it in your kitchen, and inspire you to be strong in this healthy veggie!
What is Bok Choy?
It is one of two types of Chinese cabbage. Napa is another cabbage. Unlike the Napa variety, bok choy is a leafy vegetable that literally means “white vegetable” in Cantonese; it does not form a head, but it is very similar to celery in appearance with white stems and clusters of dark green leaves.
In addition to its various nicknames—pak choi, Chinese chard, Chinese mustard and spoon cabbage—baby bok choy, a smaller, sweeter version with a more delicate texture, is often popular. Look for strong stems with green leaves, free of age-related brown and yellow spots. Refrigerate with wet paper towels or in airtight bags for up to three days. Separate and cook the thick stalks before the leaves by frying or roasting, or add them whole to broths and stews.
Is Bok Choy Healthy?
A member of the Brassica family, along with broccoli, cauliflower, and Brussels sprouts, this is a cruciferous vegetable, known as a source of powerful antioxidants, such as vitamins C, E and carotenoids. Along with other cruciferous vegetables, this leafy green is rich in glucosinolates, which are well known for their role in preventing cancer. Dense in vitamins and minerals, but thin in calories, one cup of cooked bok choy packs 144% of the DV (Daily Value) of vitamin A, more than 70% of the DV of vitamins C and K, and more than of 10% calcium and iron, with only 20 calories.
What Part of Bok Choy Do You Eat?
Every part of the plant is edible, from the stem to the leaves. Even if it’s flowers, those stems are edible. Can you eat raw bok choy? Yes! You may want to choose baby bok choy, which is more tender, for use in green salads and dishes.
How Does Bok Choy Taste?
Young, tender bok choy has a mild green, cabbage-like flavor and subtle texture. When ripe, it can have a slightly stronger flavor. Cooking reduces the flavors.
Top 5 Ways to Use Bok Choy
1. Toast To Your Heart’s Content. Bok choy is a staple food. It’s quick to cook, gives a bright color and a nice crunch. All it takes is a splash of oil, a little garlic, ginger, vegetables of your choice (mushrooms pair well), rice wine or other vinegar, soy sauce, and spices. Serve alone or over brown rice or other grains. I usually clean mine like a bowl. Savory, umami flavors shine through in this simple, nutritious, plant-based rice dish. You can whip up this one-dish meal with 5 ingredients and your favorite quick-cooking brown rice in under 20 minutes!
2. Throw it Up on Super Salads. Baby bok choy is the preferred variety for salads, as it is very tender, but any variety will do. The stems add a strong texture next to those delicate leaves. Pair with other favorite leafy greens, such as spinach, kale, or arugula or whole grains like brown rice, barley, or farro. Apples, pears, and fuyu persimmons, carrots, and nuts are good too. You can’t go wrong—the fun is in the taste!
3. Make Your Own Kimchi. Traditionally made with Napa cabbage, it’s perfect for kimchi, a Korean pickled vegetable. If you’ve never done it, it’s very easy and worth it. Basically, it’s just chopping, salting, and jarring bok choy and other vegetables with a paste of garlic, ginger, and chili flakes—and waiting a few days to a week for it to ferment. It has a sour taste and a little spicy set in umami. Serve it with rice, grain bowls, and pasta, or on a cracker—anywhere you want a little kick of flavor.
4. Add to Vibrant Soups. There is no miso soup without those lovely bok choy ribbons. Just heat the vegetable stock, miso, tofu, scallions, and bok choy on the stovetop and the soup is served. It’s often in traditional Chinese soups as well, which adds a different texture and color to its creaminess. Really, add this vegetable to any soup, stew, or chowder—it couldn’t be easier, and you’ll notice an improvement.
5. Fold, Roll, and Stuff! Subtle flavor, tender leaves, brittle stems—this veggie has the structure for the right job inside. Use the leaves as an alternative to lettuce in sandwiches or to wrap sandwich fillings. Roll the leaves and chopped stem inside a tortilla or lavash with lots of vegetables, olives, cucumbers, pesto, and hummus as an alternative to a sandwich, or put them inside an Asian potsticker or wonton skins, or use them as an addition to a filling – manicotti.
Find out how to use more plant foods with these helpful guides:
How to cook Kohlrabi
Persimmons 101: Health Benefits, Recipes, and More
How to use Cherimoya
Health Benefits of Pumpkin Seeds
How to Cook All Vegetables
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