01 of 10
Garlic Bok Choy With Chili Paste
On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy. It's quite simple and requires common ingredients you may already have.
The recipe includes bok choy and garlic, along with red pepper flake, soy sauce, and sesame oil to create a very flavorful dish. The trick is to have all the ingredients ready to go and to stir-fry quickly so that the garlic doesn't burn.
02 of 10
Stir-Fry Baby Bok Choy
Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
In this recipe, baby bok choy is paired with fresh ginger and just a few seasonings. The result is a nice, clean vegetable dish that has an intriguing, yet light flavor.
03 of 10
Shrimp With Chinese Greens
As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens." Keep that in mind as you explore more recipes and you'll know which ingredient to choose.
This recipe shows off how well bok choy works with shrimp and mushrooms. It's another simple stir-fry that requires the typical Chinese ingredients like soy sauce and ginger and it's fun to cook up.
04 of 10
Roasted Bok Choy
As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar. The mixture is drizzled over the roasted bok choy, making for an addictive side dish.
Continue to 5 of 10 below.
05 of 10
Lion's Head Meatballs
For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
The meatballs are formed with ground pork, green onion, ginger, and soy. They're fried up then laid out in a bed of bok choy leaves, which represent the lion's mane.
See AlsoClassic Coffee Cake Recipe06 of 10
Bok Choy Chicken Soup
Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
Have fun experimentingwith the soup base. Add homemade chicken broth, leftover chicken, peeled shrimp, or your favorite soup ingredients. It's surprisingly easy and you can have dinner on the table in under 30 minutes.
07 of 10
Chicken Stir-Fry With Bok Choy and Garlic Sauce
A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
The stir-fry is simply chicken strips and bok choy. It is the sauce, however, that really makes this dish stand apart. For it, you'll combine chicken broth, garlic, and both white rice vinegar and black rice vinegar. It's a taste you simply have to try.
08 of 10
Five-Spice Pork With Bok Choy and Green Onions
Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry.When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
This stir-fry uses thinly sliced pork along with bok choy, garlic, and green onions. The five-spice powder takes care of almost all the seasoning, so all you really need to add are soy sauce, salt, and some cooking wine.
Continue to 9 of 10 below.
09 of 10
Bok Choy and Shiitake Mushroom Stir-Fry
The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
The greens and mushrooms in the recipe are a perfect foundation for the recipe's garlic sesame sauce. It also has a hint of fresh ginger and green onions, though you could certainly add more vegetables if you like.
10 of 10
Vietnamese Vegetable Pho
Bok choy is not strictly a Chinese ingredient. It makes an appearance in many Asian foods, including Vietnamese. There's no better way to introduce yourself to the country's cuisine than with a traditional pho recipe.
Unlike stir-fry dishes, pho is all about the broth. It's filled with great spices, including star anise, cinnamon, clove, ginger, Chinese five-spice, and more. It's definitely not boring and a great foundation for the vegetables, rice noodles, and herbs.
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FAQs
What is the best way to eat bok choy? ›
Bok choy, a Chinese cabbage, is tender, sweet, and stands up well to heat — making it perfect for stir-frying. Cook it simply with garlic, black bean sauce, or shiitake mushrooms for a delicious side dish, or incorporate it into a frittata or bowl of ramen for a more substantial bite.
What can I do with an abundance of bok choy? ›- 1Lamb and bok choy stir-fry. ...
- 2Grilled tofu with brown rice, Asian greens and chilli sesame dressing. ...
- 3Korean beef bulgogi bowl. ...
- 4Grilled sweet and sour chicken.
The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.
How long does bok choy last in the fridge? ›How to store bok choy. Bok choy can be refrigerated for 3 to 7 days. Place the unwashed bok choy in a breathable plastic bag in the crisper. If you need to store the bok choy for a longer period of time, you can boil it in water for 2 minutes and then rinse with cold water and place the bok choy in the freezer.
Are you supposed to eat the stems of bok choy? ›Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems. The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A.
Is bok choy better steamed or boiled? ›The best way to eat bok choy is to lightly steam or stir-fry it to retain its crisp texture. Overcooking makes it mushy. Bok choy has a delicious, mild flavor that pairs well with garlic, ginger, sesame oil, oyster sauce, soy sauce, chiles, or Whole30 peanut sauce.
What part of bok choy do you not eat? ›All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb.
Is it possible to eat too much bok choy? ›You may want to eat it in cooked form to reduce your intake of myrosinase, a compound that could interfere with iodine absorption. That said, this may only be an issue if you consume bok choy raw in large amounts. Eating bok choy in typical serving sizes is generally not a concern.
What is the best season for bok choy? ›February to April and September to October.
How do you get the bitter taste out of bok choy? ›Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.
How do you know when bok choy is done? ›
Cook for about 6 minutes until the base of the bok choy is slightly tender. Test it with the tip of a knife, then serve. For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves.
Do you eat the green or white part of bok choy? ›Bok Choy, also known as Chinese White Cabbage, is a cruciferous vegetable that is a member of the cabbage family. It has a round tender white bulb on the bottom with long celery-looking stalks and dark leafy greens on top. The entire vegetable is edible and can be enjoyed either raw or cooked.
Is bok choy healthier than spinach? ›In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.
Can I eat bok choy everyday? ›A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)
Is bok choy anti inflammatory? ›Bok choy offers many health benefits through its antioxidant and anti-inflammatory properties. It may support cardiovascular and bone health while potentially reducing the risk of certain types of cancer.
Is bok choy healthier raw or cooked? ›Raw bok choy, like all cruciferous vegetables, contains an enzyme called myrosinase. Myrosinase can hinder thyroid function by preventing the body from absorbing iodine. Cooking deactivates it.
What part of the bok choy do you eat? ›The leaves of the bokchoy can be eaten raw , the same way you eat spinach raw in salad, like every other raw food that you will eat make sure you wash it properly.
Do you cook bok choy or eat it raw? ›Bok choy can be eaten both raw and cooked. If you typically eat a large amount of bok choy and are concerned about myrosinase and your thyroid, cook bok choy first.
Does cooking bok choy remove nutrients? ›The major shift in nutrients between raw and cooked bok choy is the level of vitamin C and K depletion when the vegetable is cooked.