Bok choy is better known as the “white cabbage” in China, where the highly cultivated vegetable has been around since ancient times. It has a bitter flavor when raw but becomes delightfully sweet when cooked.
It is a popular Chinese vegetable to stir-fry or put in soups, as it is not a flavor that takes over but complements most other vegetables or meats. It is an excellent side dish, but I often stir-fry it by itself and serve with rice.
Bok choy is easy to prepare. It takes less than 10 minutes to clean and cook it. If you like it, you will soon find it a regular staple in your refrigerator, like celery. Since it is a cabbage, it can be used as an alternative for dishes calling for cabbage.
There are over 20 varieties available, but the most common variety Westerners buy is the larger-leaf bok choy that resembles romaine lettuce. Take a trip to your local Asian grocery store and pick up the smaller varieties that are more valued in Asian countries for their tender leaves. At Asian grocery stores, the bok choy is usually fresher and costs less.
My first experience with bok choy was when my friend made ramen noodles, adding bok choy, omitting the salty packet, and using in its place soy sauce. I was really delighted how my quick-fix ramen lunch became a delicious dish.
Stir-Fried Baby Bok Choy
Wash the baby bok choy by tearing the leaves from stems. Drain and dry leaves well. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok or frying pan to high and add vegetable oil. When oil is ready, add ginger and garlic and stir-fry briefly, for about 30 seconds. Add the bok choy stems first; stir frequently, moving the bok choy for about 4 minutes. Then add the leaves, sesame oil, and salt, and cook for another minute.
Turn off stove and put lid on the pan for another minute. Serve immediately.
It is a popular Chinese vegetable to stir-fry or put in soups, as it is not a flavor that takes over but complements most other vegetables or meats. It is an excellent side dish, but I often stir-fry it by itself and serve with rice.
Bok choy is easy to prepare. It takes less than 10 minutes to clean and cook it. If you like it, you will soon find it a regular staple in your refrigerator, like celery. Since it is a cabbage, it can be used as an alternative for dishes calling for cabbage.
There are over 20 varieties available, but the most common variety Westerners buy is the larger-leaf bok choy that resembles romaine lettuce. Take a trip to your local Asian grocery store and pick up the smaller varieties that are more valued in Asian countries for their tender leaves. At Asian grocery stores, the bok choy is usually fresher and costs less.
My first experience with bok choy was when my friend made ramen noodles, adding bok choy, omitting the salty packet, and using in its place soy sauce. I was really delighted how my quick-fix ramen lunch became a delicious dish.
Stir-Fried Baby Bok Choy
- 4 bunches baby bok choy
- 1 quarter-size sliver of fresh ginger
- 1 garlic clove, minced
- Salt
- A few drops sesame oil
- 1 1/2 tablespoons vegetable oil for stir-frying
Wash the baby bok choy by tearing the leaves from stems. Drain and dry leaves well. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok or frying pan to high and add vegetable oil. When oil is ready, add ginger and garlic and stir-fry briefly, for about 30 seconds. Add the bok choy stems first; stir frequently, moving the bok choy for about 4 minutes. Then add the leaves, sesame oil, and salt, and cook for another minute.
Turn off stove and put lid on the pan for another minute. Serve immediately.
