The type of bok choy I used in this recipe is the largest variety commonly found in Western supermarkets. Sometimes referred to as Chinese cabbage, it has long white stalks and dark green leaves, and measures about 16 inches long. According to one of my all-time favorite food reference books, Vegetables from Amaranth to Zucchini by Elizabeth Schneider, the name bok choy comes from the Cantonese characters “choy” meaning “vegetable” and “bok” meaning “white.” And there you have it – white vegetable!
It’s not widely known, however, that this “white vegetable” is actually considered a leafy green, and has the powerful nutritional profile to show for it. One of the most nutrient dense vegetables you can eat, bok choy is particularly high in Vitamin A, Vitamin C, potassium, calcium and beta carotene.
Bok choy is available year round and can be steamed, blanched, braised, marinated or stir fried. You can also enjoy it raw in salads.
To prep the stir fried bok choy, trim the base to separate the stalks. Be sure to rinse them thoroughly in between to dislodge any dirt. Since the stalks take longer to cook than the leaves, you’ll sauté the stalks until they’re softened, and then add the leaves.
Enjoy this quick and simple stir fried bok choy with some marinated, baked tofu or a stir fry with black bean sauce and some brown rice.
- ½ t olive oil
- ½ t sesame oil
- ¼ c scallions, chopped
- 1½ t garlic, minced
- ½ t fresh ginger, peeled and minced
- 8 c bok choy, chopped in 1-inch pieces and separated into stalks and greens
- 1 t rice vinegar
- 1 T soy sauce
- ¼ t chili flakes
- 2 t lemon juice
- salt to taste
- In a large saute pan, heat olive oil and sesame oil. Add scallions, garlic and ginger and stir about 1 minute.
- Add in bok choy stalks, rice vinegar, soy sauce and chili flakes. Cook about 3 minutes until bok choy is softened but still crunchy. Stir in the greens and cook another minute or two. Stir in lemon juice. Add salt to taste, if you like.