Bok choy, also known as Chinese cabbage, is a leafy green vegetable that is perfect for sautéing or blanching. Although you can steam bok choy, it makes the leaves limp. Steamed bok choy is sometimes used in egg rolls and some other Chinese dishes, but it is not the preferred way to cook bok choy in America. In the U.S., bok choy is usually cooked but served crisp.
Sautéed or Stir-Fried Bok Choy
Step 1
Rinse the bok choy under cool water and cut the bottom off each head of bok choy. Separate the leaves.
Step 2
Heat the oil over high heat in your skillet or wok. Add the garlic, stirring constantly until the garlic begins to pop in the pan.
Step 3
Add the bok choy and sauté it for three minutes, or until the edges are seared but the stems are still crisp.
Step 4
Remove the bok choy from the skillet or wok and add salt and pepper to taste. Serve hot.
Blanched Bok Choy
Step 1
Wash the bok choy under cool water and cut the heads in half lengthwise, leaving the core intact.
Step 2
Fill a pot three-fourths of the way full with water. Add the salt and bring the water to a boil over high heat.
Step 3
Place the bok choy, leaves pointing down, into the boiling water. Blanch the bok choy for two minutes or until the bok choy is still crisp but tender.
Step 4
Serve the bok choy hot or let it cook slightly and make a wilted salad.
Tips and Warnings
- Use fresh bok choy quickly. It will stay fresh in your refrigerator, wrapped in damp paper towels, for up to four days.
Things You'll Need
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 2 lbs. bok choy
- Salt and pepper to taste
- Skillet or wok
- Spatula
- Stockpot
- Water for blanching
References
- "The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet"; Myra Goodman, et al.; 2010
- Epicurious: Baby Bok Choy; December 2006
- Food Network: Stir-Fried Bok Choy with Ginger and Garlic; Robin Miller; 2005
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen, et al.; 2008
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