Bok Choy is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the common turnip.
- Bok Choy Muchim (Korean Bok Choy Salad)
- Grilled Bok Choy & Turnip Rice Bowls with Soy Sesame Sauce
- Braised Bok Choy
- Stir Fry with Peanut Sauce
- Steamed Fish and Bok Choy
Fried Rice with Bok Choy
The list of ingredients might seem long but this goes together quickly and is tasty dish that really highlights this great green. It is from New Vegetarian Cuisine by Linda Rosensweig.
- 2 tablespoons peanut oil (divided)
- 1 cup chopped scallions
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon dark brown sugar or honey
- 4 cups cold cooked rice
- 1 1/2 tablespoons grated fresh ginger
- 1 tablespoon soy miso
- 3 cloves garlic, minced
- 2 tablespoons chopped canned green chili peppers (Or try roasted fresh ones!)
- 4 cups shredded bok choy
- 2 cups quartered mushrooms
- 1 tablespoon grated lime peel
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- In a wok or large frying pan over medium-high heat, warm 1 tablespoon of the oil.
- Add the scallions, paprika and red peper; stir-fry 1 minute.
- Stir in the soy sauce, chili sauce and sugar or honey.
- Add the rice and stir-fry for 2 to 3 minutes, or until the tice is coated with the scallion mixture and heated through.
- Remove rice from pan. [She recommends keeping the rice warm by placing on a platter in a 150 degree oven but I've found that unnecessary.]
- Heat the remaining 1 tablspoon of oil in the pan.
- Add the ginger, miso, garlic, and chili peppers; stir-fry 1 minute.
- Add the bok choy, mushrooms, lime peel, and cumin; stir-fry for 5 to 7 minutes, or until vegetables are tender.
- Serve the bok choy mixture over the rice.
Steamed Hot and Sour Hearts of Bok Choy
This recipe is adapted from A Spoonful of Ginger by Nina Simonds
- 2 1/2 pounds bok choy
- 2 1/2 Tablespoons minced fresh ginger
- 2 1/2 Tablespoons minced scallions, white part only
Dressing (mixed together)
- 1/4 cup soy sauce
- 1 1/2 Tablespoons chinese black vinegar of worcestershire sauce
- 1/2 Tablespoon sugar
- 1 Tablespoon minced garlic
- 2/4 teaspoon hot chili paste or dried chili flakes
- Wash and trim the bok choy. Cut the leaves along the length in half and then into 2 inch sections. Cut the stems into 2 inch pieces. Toss the fresh ginger and scallions with the bok choy in a bowl.
- Arrange bok choy mixture on a heat proof plate or parchment or wax paper covered steam basket (see note below)
- Fill a pot or wok with several inches of water and heat until boiling. Place the bok choy in the steamer (if using a plate set it on a tunafish can with ends removed) and steam 5 to 6 minutes, or until the bok choy is tender.
- Arrange the steamed bok choy on a serving platter, spoon the dressing on top, and serve.
Note: I used a steampot which, if you have one, works great. I also steamed the stems alone for a few minutes before adding the leaves, scallions and ginger.
Pork, Kale, and Bok Choy Stir-Fry
from Cooking Light, March 2000
- 1 (3/4-pound) pork tenderloin
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons minced garlic, divided
- 2 teaspoons minced peeled fresh ginger, divided
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons hoisin sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1/4 teaspoon crushed red pepper
- 2 cups sliced shiitake mushroom caps
- 1 1/2 cups sliced green onions
- 4 cups sliced kale
- 4 cups sliced bok choy
- 5 cups hot cooked rice
Trim fat from pork; cut into 2 x 1/4-inch-wide strips. Combine pork, 2 tablespoons soy sauce, 2 teaspoons garlic, and 1 teaspoon ginger in a shallow bowl. Cover and marinate in refrigerator 2 hours.
Combine 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, broth, hoisin sauce, and cornstarch in a small bowl; stir with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons garlic and crushed red pepper; stir-fry 30 seconds. Add mushrooms and onions; stir-fry 3 minutes. Add pork mixture and kale; stir-fry 3 minutes. Add broth mixture and bok choy; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice.
5 servings (serving size: 1 cup stir-fry and 1 cup rice)