Bok Choy
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Storage TipsBok Choy Soup
Bok Choy with Ginger Vinaigrette
Bok choy is a traditional stir-fry vegetable from China. In eastern Asia, hundreds of plants in the brassica family are cultivated, many of them bok choy types. Only a few of these crops have transferred to use in the western world and did not appear at all until the 1800’s. As with many other Asian vegetables, bok choy is still a specialty crop in this country but it is gaining popularity in the East-meets-West cooking style.
 | For stir-fry, separate leaf from the thick, white stem and chop both into 2" wide diagonal chunks. The stem pieces should be added to the stir-fry several minutes before leaves, as they need a longer cooking time. |
| Bok choy, like other leafy greens can be simply steamed. (Again, start stems cooking first.) Toss with a favorite marinade. Try an Asian flavor by tossing bok choy with a light coating of toasted sesame oil, soy sauce and rice vinegar. |
Storage Tips
| Wrap bok choy in a damp towel, or put in a plastic bag and place in the hydrator drawer of the refrigerator |
| Store for up to one week. Leaves will lose integrity and wilt if allowed to dry out. |
1 teaspoon butter
1/2 cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken broth or vegetable broth
2 large potatoes, peeled and diced
2 teaspoons dried chervil (optional)
2 teaspoons dried marjoram
1 carrot, peeled and grated
3 ounces dry vermicelli
Salt and pepper
Place butter and 1/4 cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste.
Makes 8 servings.
From The Good-for-You Garlic Cookbook.
Bok Choy with Ginger Vinaigrette
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well. After bok choy is steamed you have two options: chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over or plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Makes 4 - 1 cup servings.
From vegweb.com.