Bok Choi
Vegetable
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Description
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Washing/Storing
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General Use
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Bok Choi
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Bok choi is full of vitamin A, calcium and indole-3-carbinal. It’s white stalks are crisp and similar to celery without the stringiness. It has large dark green leaves and a mild cabbage taste. |
Store unwashed bok choi in the fridge wrapped tightly in plastic (suggestion: try reususing a plastic grocery bag!). While washing, remove any damaged or yellowing leaves. |
Steaming, sauteing, and stir-frying are all common practices in preparing bok choi. When steamed its mild sweetness is heightened. A good tip when cooking bok choi is to separate the stems from the leaves and start cooking them a couple minutes before the leaves. This results in tender stalks and greens cooked just right! |
What else is in your bag? Back to this weeks harvest guide!
Bok Choi Simmer
Ingredients
- 2 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 Tbsp peeled and minced ginger
- 2 lbs bok choi, cut into 1-inch pieces
- 1/2 cup chicken or vegetable stock
- 1/2 cup white wine
- 1 Tbsp low-sodium soy sauce
- Freshly ground black pepper, to taste
Method
- Melt coconut oil in a wok or frying pan over medium-high heat.
- Add garlic and fresh ginger, stirring for about 10 seconds before adding bok choi.
- Turn heat to high and cook for two minutes, stirring.
- Add stock and wine, and continue to cook, stirring, until bok choi is tender and liquid has mostly evaporated.
- Remove from heat and season with soy sauce and black pepper.
Recipe from oxygenmag.com
Quick-Cooked Bok Choi
Makes: 4 servings
Time: 30 minutes
Ingredients
- 1 head bok choi, about 1/2 lbs
- 3 tblsp peanut or neutral oil, like grape seed or corn
- Salt and pepper
Method
- Cut the leaves from the stems of the bok choi. Trim the stems as necessary, then cut them into roughly 1-inch pieces; rinse everything well.
- Put the oil in a large skillet over medium-high heat.
- When hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 mins.
- Add the greens and about 1/2 cup water (or veggie stock, if you prefer)
- Cook, stirring occasionally, until liquid evaporates the stems become very tender and about 10 minutes more; add a little more water if necessary.
- Sprinkle with salt and pepper and serve immediately.
Recipe from How to Cook Everything Vegetarian, Mark Bittman |
