Try these six easy ways to enjoy this exotic vegetable.
Slice bok choy lengthwise and grill. Finish with olive oil and a little balsamic vinegar.
Bok choy steams in mere minutes. For a spa meal at home, serve steamed baby bok choy with brown rice, edamame, some tofu and an orange-ginger sauce.
Use chopped bok choy in any salad or slaw recipe; in place of shredded lettuce for tacos and sandwiches; or to add a blast of nutrition, flavor, color and texture to soups.
Coarsely chop bok choy, drizzle with olive oil and a squirt of lemon juice, then roast in a 500 degree F oven until lightly browned, about six to eight minutes.
Heat a pan with high-quality cooking oil, such as coconut oil, extra-virgin olive oil or sesame oil. Add the bok choy (and other veggies, if you’d like) and stir to cook evenly.
Your email address will not be published. Required fields are marked *
First and Last Name *
District Of Columbia
Northern Mariana Islands
United States Minor Outlying Islands
Armed Forces Americas
Armed Forces Pacific
Armed Forces Others
City and state are only displayed in our print magazine if your comment is chosen for publication.
Bok choy, like other green leafy vegetables like collard greens, chard, mustard greens and kale with a Wok or as above, are fabulous as a base with garlic and ‘better than bullion’ chicken broth or preferably ones own from freezer. Anything added: Mushrooms,tofu and any other vegetables and nuts make this a great meal
With crunchy stalks, tender leaves and gorgeous color, bok choy is versatile, inexpensive and highly nutritious.