Wondering how to use bok choy in the kitchen? I’ve got you covered with this guide on how to cook bok choy as well as recipes that use bok choy.
Have you ever seen a cute little head at a supermarket or farmers market and wondered what you could do with it? The answer is plenty! There are many ways to use this versatile, healthy leafy green vegetable, including in grilled bok choy, stir-fries or noodle dishes, bok choy salad, miso soup, grilled bok choy, or a spicy Korean kimchi dish. Follow me as I answer your questions, share my top tips on how to cook with it in your kitchen, and inspire you to empower this living vegetable!
What is Bok Choy?
It is one of two types of Chinese cabbage. Napa cabbage is the other. Unlike the Napa variety, bok choy is a leafy vegetable that literally means “white vegetable” in Cantonese. It does not form a head but looks more like celery with white stems and dark green leaf cluster.
In addition to its various nicknames—pak choi, Chinese chard, Chinese mustard and spoon cabbage—baby bok choy, a smaller, sweeter version with a finer texture, is often preferred. Look for firm stems with vibrant green leaves, free of age-related brown and yellow spots. Refrigerate on damp kitchen paper or in mesh bags for up to three days. Separate and cook the thick stalks before the leaves in a sauté or sauté, or add whole to broths and stews.
Is Bok Choy Healthy?
A member of the Brassica family, along with broccoli, cauliflower and Brussels sprouts, this is a cruciferous vegetable known as a source of powerful antioxidants such as vitamins C, E and carotenoids. Along with other cruciferous vegetables, this leafy green is rich in glucosinolic compounds, known for their role in preventing cancer. Dense in vitamins and minerals, but thin in calories, one cup of cooked bok choy contains 144% DV (Daily Value) of vitamin A, over 70% DV of vitamins C and K, and more than 10% DV of calcium and iron. in just 20 calories.
What part of Bok Choy do you eat?
The whole part of the plant is edible, from the stem to the leaves. Even if it blooms, these buds are edible. Can you eat bok choy raw? Yes! You may want to choose baby bok choy, which is more tender, for use in raw salads and dishes.
What does Bok Choy taste like?
Young, tender bok choy has a mild green cabbage-like flavor with a fine crunchy texture. If it ripens, it may develop a slightly stronger flavor. Cooking mellows out the flavors.
Top 5 Ways to Use Bok Choy
1. Stir Fry to your heart’s content. Bok choi is a staple. Quick to cook, it brings a bright color and a wonderful crunch. All it takes is a drizzle of oil, some garlic, ginger, vegetables of choice (mushrooms go well), rice wine or other vinegar, soy sauce and seasonings. Serve alone or over brown rice or other whole grain. I often hold mine like a bowl. Savory umami flavors shine in this easy, nutritious, plant-based rice bowl. You can whip up this one-dish meal with 5 ingredients and your favorite quick-cook brown rice in less than 20 minutes!
2. Throw it on Super Salads. Baby bok choy is the preferred variety in salads as it is more tender, but any variety will do. The stems add a crunchy texture next to those tender leaves. Pair it with other favorite leafy greens like spinach, kale or arugula, or whole grain brown rice, barley or farro. Apples, pears and crunchy fuyu persimmons, carrots and nuts are also great with it. You can’t go wrong—the fun is in the tasting!
3. Make your own Kimchi. Traditionally made with Napa cabbage, it’s equally good in kimchi, Korean pickled vegetables. If you’ve never made it, it really is that simple and well worth it. Essentially, it’s just chopping, salting, and tossing bok choy and other vegetables with a paste of garlic, ginger, and chili flakes—and waiting a few days to a week for it to ferment. It has a slightly sour and slightly spicy umami taste. Serve over rice, cereal bowls, pasta or crackers – wherever you want a little flavor.
4. Add to Vibrant Soups. There’s no miso soup without those ribbons of beloved bok choy. Simply heat vegetable stock, miso, tofu, onions and bok choy on the stove and soup is served. It’s also often in traditional Chinese soups, adding a contrasting texture and color to its creamy texture. Really, add this vegetable to any soup, stew or soup – it couldn’t be easier and you’ll notice the improvement.
5. Roll, roll and fill! Delicate flavor, delicate leaves, crunchy stalks — this vegetable has the makings of the ideal inner work. Use the leaves as a lettuce alternative in sandwiches or to wrap around sandwich fillings. Wrap leaves and chopped stalk inside a tortilla or lavash with lots of veggies, olives, pickles, pesto and hummus as a sandwich alternative, or stuff them inside Asian potsticker or wonton skins, or use them as an addition to manicotti filling.
Learn how to use more plant-based foods with these handy guides:
How to cook Kohlrabi
Persimmons 101: Health Benefits, Recipes and More
How to use Cherimoya
Health benefits of pumpkin seeds
How to cook all greens
