Also known as pak choi or white cabbage, bok choy features crispy white stalks and dark green leaves. This low-calorie vegetable contains high levels of a wide variety of vitamins and minerals including vitamins A, B-6, C and K, thiamin, folate, niacin, calcium, iron and magnesium. You can stir-fry bok choy alone or with meats and other vegetables.
Step 1
Rinse the bok choy in cold water and remove the outer leaves if they are damaged or yellow in color.
Step 2
Cut off about 1 inch from the end of the boy choy and separate the stems from the leaves. Slice the stems into 1-inch pieces.
Step 3
Pour 3 tablespoons of neutral oil into your wok and heat to medium-high. Good choices for oil include peanut, grapeseed, corn or vegetable oil. For additional flavor, add 1 teaspoon of sesame oil, minced garlic and grated ginger.
Step 4
Add the sliced bok choy stems to the wok and cook for 3 minutes, stirring occasionally.
Step 5
Add the leaves and 1/2 cup of vegetable broth. Cook for approximately 10 minutes, stirring occasionally, until the stems are tender.
Tips and Warnings
- Stir-fry the bok choy with squid, shrimp, beef or chicken and serve over rice for a complete meal.
Things You'll Need
- Knife
- 3 tablespoons neutral oil
- 1 teaspoon sesame oil, optional
- 4 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 1/2 cup vegetable broth
References
- USDA National Agricultural Library: Cabbage, Chinese (Pak-choi), Raw
- “Encyclopedia of Food and Cookery: The Complete Kitchen Companion From A to Z”; Margaret Fulton; 2006
- “How to Cook Everything Vegetarian”; Mark Bittman; 2007
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