Bok choy, also known as pak choi, Chinese cabbage or Chinese chard, is a green vegetable with crisp stems and wrinkled leaves. A member of the cabbage family, bok choy contains more vitamin A and beta carotene than cabbage, broccoli and Brussels sprouts. Bok choy also provides generous quantities of vitamin C. Saute or steam this healthy and flavorful vegetable for a side dish, or incorporate it into stir-fried dinners.
Cleaning
Step 1
Purchase bok choy with firm, white stalks and crisp, bright green leaves. Avoid bok choy with wilted or yellow leaves.
Step 2
Trim the white, tough base from the bok choy with a paring knife.
Step 3
Separate the leaves and rinse them individually under cool water. If the leaves are very sandy, fill a large bowl with cool water and swish the bok choy back and forth through the water until the sand washes away from the leaves.
Step 4
Shake the leaves to remove excess water.
Step 5
Cut the bok choy in half lengthwise with a chef's knife.
Saute
Step 1
Heat 1 tsp. olive oil in a skillet or fry pan.
Step 2
Place a clove of minced garlic in the hot oil. Saute the garlic for 1 to 2 minutes.
Step 3
Add the bok choy and saute in the hot oil for 5 minutes, or until the leaves are crisp, tender and just barely wilted.
Steam
Step 1
Bring an inch of water to a simmer in a large saucepan. Put the bok choy in a steamer basket and place the basket over the simmering water.
Step 2
Steam the bok choy, with the pan covered, for about 6 minutes, or until tender.
Step 3
Drizzle the steamed leaves with soy sauce, sesame oil or a mixture of balsamic vinegar and olive oil to suit your preference.
Stir-Fry
Step 1
Heat 1 tbsp. of vegetable oil in a wok or skillet. Add a slice of fresh ginger and a minced garlic clove.
Step 2
Add the bok choy to the pan when the garlic and ginger are soft and aromatic.
Step 3
Cook the bok choy until it’s tender, then top the leaves with 2 tbsp. soy sauce or oyster sauce.
Tips and Warnings
- Don’t cook bok choy in aluminum cookware because aluminum causes a chemical reaction that affects the flavor and color of the vegetable.
Things You'll Need
- 4 to 6 bunches bok choy
- Paring knife
- Bowl (optional)
- Chef’s knife
- Olive oil or vegetable oil
- Skillet or fry pan
- 1 clove minced garlic
- Large saucepan with lid
- Steamer basket
- Soy sauce, sesame oil or a mixture of balsamic vinegar and olive oil (optional)
- Wok or skillet
- Fresh ginger, sliced
- 2 tbsp. soy sauce or oyster sauce
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