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.
Bok Choy Recipes in this Section:
Bok Choy and Apple Salad
⅓ cup reduced-fat sour cream
⅓ cup mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons sugar or honey
½ teaspoon celery salt
¼ teaspoon salt
6 cups very thinly sliced bok choy, (1-pound head, trimmed)
1 large Granny Smith apple, julienned or shredded
1 large carrot, julienned or shredded
1/2 cup slivered onions
Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.
Garlicky Bok Choy
1 tablespoon vegetable oil
2 garlic cloves, chopped
1 shallot, chopped
1 pound baby bok choy, rinsed, cut into quarters, with core intact
1 tablespoon reduced-sodium soy sauce
Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.
Stir Fried Mushrooms and Bok Choy
6 large dried mushrooms, such as shiitake
1 tbsp. canola oil
1⁄2 lb. small bok choy, halved lengthwise (about 10 heads)
1⁄4 tsp. sugar
Kosher salt, to taste
Put mushrooms into a medium bowl of water and soak for 2 hours. Drain; squeeze any excess water from the mushrooms and cut off stems. Cut mushrooms into ¼"-thick slices. Heat a 14" wok (or stainless-steel skillet) over high heat until wok begins to smoke. Add oil around the edge of the wok and swirl to coat the bottom and sides. Add mushrooms and cook, stirring and tossing constantly, until fragrant, about 2 minutes. Transfer mushrooms to a plate; set aside.
Return wok to high heat until it begins to smoke. Add bok choy cut side down, along with 2 tbsp. water, and cook, without stirring, until the water evaporates, about 1 minute.
Add sugar and season with salt. Vigorously stir and toss bok choy until it's bright green and wilted, about 1 more minute.
Return mushrooms to wok, toss to combine, and cook until the flavors meld, about 30 seconds. Transfer mushrooms and bok choy to a serving platter and serve hot or at room temperature.