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Bok Choy

bok choy

A Chinese vegetable, Bok Choy is sometimes called 'white cabbage'.  

Though it is primarily found in Asian dishes, it has become popular

around the world due to its light, sweet flavor, crisp texture and

nutritional value.  Bok Choy can be found in soups and stir-fries,

appetizers and main dishes.  It is high in Vitamin A, Vitamin C and

calcium, but it is low in calories.  Studies have suggested that it may

help prevent lung and other cancers.



Stir-Fried Bok Choy with Ginger and Garlic

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper


Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.



Spicy Bok Choy in Garlic Sauce

1 pound bok choy

1 tablespoon vegetable oil

1 tablespoon sesame oil

1/4 cup water

1 teaspoon grated fresh ginger root

2 cloves garlic, minced

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon brown sugar

1/8 tsp. crushed red pepper flakes (optional)


Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.


In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.


Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.



Bacony Bok Choy

4 slices bacon, chopped

2 pounds baby bok choy

1 teaspoon olive oil

1/2 small red onion, chopped

1 teaspoon red pepper flakes

1 teaspoon minced garlic

salt and pepper to taste


Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.


Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot.






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