What to Do With Bok Choy?
Ever seen Bok Choy at a market and wondered what people do with it? Join Extension Agent Margie Mansure and self-proclaimed “food fan” Eric Stafford in this 22 minute video for two step-by-step recipes.
Most people don’t realize that Bok Choy may be eaten raw. It has a mild peppery flavor. It’s also really good in a stir-fry or you can sauté it.
Asian Green Salad
- 1/4 cup of olive oil
- 2 tablespoons white vinegar
- 2 tablespoons white sugar
- 1 1/2 tablespoons reduced-sodium soy sauce
- 4 – 5 cups Bok Choy or salad greens of choice, cleaned and cut bite-sized
- 3 green onions, sliced
- 1/4 cup slivered almonds, toasted
- 2 ounces of Chow Mein noodles
- In a glass jar with a lid, add the olive oil, vinegar, sugar, and soy sauce. Close the lid and shake until well mixed.
- Combine the salad greens, green onions, almonds, and Chow Mein noodles in a salad bowl. Toss with the dressing. Serve immediately.
Sautéed Bok Choy
To Cut Your Bok Choy for Sautéing or Stir-fry
- Cut the bottom inch from the base. Wash and dry the leaves and stalks. Cut the leafy green portion away from either side of the white stalk.
- Cut each stalk in half lengthwise and then crosswise into ¼-inch-wide pieces.
- Stack the leafy greens and then slice them crosswise into ½-inch-wide strips.
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon freshly grated ginger
- 5 ounces or 2 cups sliced mushrooms
- 5 – 6 cups Bok Choy, cut for sautéing
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- ½ cup sliced green onion
- 1 teaspoon toasted sesame oil
- In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add mushrooms and continue to stir for a minute.
- Add the Bok choy and coat with the mixture. Add the soy sauce and rice wine vinegar, cover, and cook until steam accumulates, about 1 minute. Uncover and add the sliced green onion. Continue to cook, stirring occasionally, until the greens are just wilted, the stalks are fork-tender but still crisp, and most of the moisture has evaporated, about 2 minutes.
- Turn off the heat and stir in the sesame oil.