What to Do With Bok Choy?

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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

Serves 6

Ingredients

  • 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

Instructions

  1. In a glass jar with a lid, add the olive oil, vinegar, sugar, and soy sauce. Close the lid and shake until well mixed.
  2. Combine the salad greens, green onions, almonds, and Chow Mein noodles in a salad bowl. Toss with the dressing. Serve immediately.

Sautéed Bok Choy

Serves 4

To Cut Your Bok Choy for Sautéing or Stir-fry

  1. 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.
  2. Cut each stalk in half lengthwise and then crosswise into ¼-inch-wide pieces.
  3. Stack the leafy greens and then slice them crosswise into ½-inch-wide strips.

Ingredients

  • 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

Instructions:

  1. 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.
  2. 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.
  3. Turn off the heat and stir in the sesame oil.
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