Bok choy ranks right up with the rest of the dark, leafy greens at the top of any superfoods list. The only problem? Many of us are at a loss when it comes to cooking with this traditional Asian veggie. In the Variety Boxes and available for purchase this week and next we have Baby Bok Choy. This is a immature Bok Choy making it extra tender and easy to incorporate in many dishes.
In fact, just like kale or Swiss chard, bok choy can be prepared a number of ways — simmered until soft and tender, roasted to brown the edges or raw and dressed with vinaigrette. Try one of these methods, each showcasing the unique flavor and texture of bok choy in a different light.
Here are a few common methods of preparation for bok choy and baby bok choy:
- Seared and Stir Fried
- Sliced in Salad
Let’s start with my favorite food, soup! Bok Choy and Baby Bok choy are simple to incorporate in your favorite vegetable soups. I use them in everyday recipes all the time like chicken noodle soup. The stalk has a similar texture and qualities to celery while the leaves are much like spinach. If you are looking for tested recipe for soup with Asian flare here is a great recipe that has been adapted over the years in our home.
Beef & Baby Bok Choy Soup
1/2 large zucchini, peeled, cut into noodle shape
2 carrots cut into matchsticks
2 tsp minced garlic
3 oz. blade steak cut into 1 inch pieces
1/4 tsp crushed red pepper flakes
1.5 tbsp olive oil
1/4 cup of water
1 cups chicken broth
1 head of baby bok choy, roughly chopped (about 3″ pieces)
1/2 cup shitake mushrooms (about 6 mushrooms)
1/4 heaping cup chopped green onions
salt and pepper, to taste
- Season the beef cubes with salt, pepper and lightly pat with olive oil.
- Place a large saucepan over medium heat and add in 1 tbsp of the olive oil.
- Once the oil heats, add in the garlic.
- Once the garlic heats, add in the beef and cook for about 1-2 minutes per side or until it is still rare in the middle but seared on the outsides.
- Remove from the saucepan, leaving in the garlic, and set aside.
- Place the rest of the olive oil in the same saucepan and add in the carrots, red pepper flakes, bok choy and mushrooms. Stir to combine and cook for about 2 minutes.
- Add in the water and chicken broth and bring to a boil.
- Add in the beef, zucchini noodles, and half of the green onions. Cook for 2 minutes and then pour into a bowl.
- Top with remaining green onions and enjoy!
We also eat stir fry often. It is an easy way to down many servings of produce or clean out the veggie drawer when our next box is on the way. When I am in a pinch and want lots of flavor I have used a bottled asian dressing with my stir fry. Almost as easy is the recipe below that uses exclusevly Bok Choy and a few simple ingredients. This will taste amazing along side our teriyaki salmon later this week!
Stir Fried Bok Choy
1 tablespoon olive oil
1 cloves garlic, minced
1/2 tablespoon minced fresh ginger
4 cups chopped fresh bok choy
1 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
I am always looking for super simple recipes to turn the produce in my home into an amazing side dish. Bok Choy has a tender flavor that doesn’t need a lot of dolling up to be enjoyed. Here is a simple steaming recipe that cooks while you are whipping up the main course. Perfect for weeknight meals!
Oven Steamed Bok Choy
1 lb. Bok Choy or Baby Bok Choy
2 T. soy sauce
½ T. rice vinegar
1 t. toasted sesame oil
- Halve and rinse bok choy.
- Preheat oven to 500 degrees
- Pour soy sauce, rice vinegar, and ¼ cup of water into a rectangular baking dish. Place bok choy cut-side down. Seal tightly with foil and then roast for 12 to 15 minutes. Bok choy will be softened but still crunchy