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Step 1
Bok choy is best purchased in the fall and winter. It's not usually available at markets in July or August. Select bok choy with firm, white stalks and fresh, perky green leaves. Skip the bok choy that looks wilted or has brown spots on the leaves. Store the vegetable in a plastic bag in the refrigerator. Use it within four days for best flavor. Before use, chop off the base of the plant. Separate stalks and wash under cold water.
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Step 2
Use raw bok choy in salads or on sandwiches. It has a slight sweet flavor and is a good addition to mixed green or spinach salads. Remove stalks one by one and chop up leaves and stems into bite-sized pieces.
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Step 3
Steamed or boiled bok choy makes a healthy side dish. Start by removing the stem by folding leaves on each side of the stem together, holding leaves with one hand and tugging down on the stem to remove. Tear leaves into smaller pieces and chop the stem into 1-inch pieces. To steam, put the stems and leaves in steamer basket over boiling water. Steam for 6 minutes or until leaves and stems are tender. To boil, put stems in a pot of boiling, salted water. Boil stems for 4 minutes, and then add the leaves. Boil for another 3 minutes. Season bok choy with soy sauce, sesame oil and, if you like a little heat, red pepper flakes.
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Step 4
Add bok choy into your stir-fry or saute. For sauteed bok choy, heat 2 tbsp. of olive oil, chopped garlic and ginger over high heat. Separate the stems from the leaves. Chop the stems into bite-sized pieces and saute for 5 minutes. Add the leaves and cook for another 3 minutes. Sprinkle with soy sauce and hot pepper flakes if desired. When adding bok choy into stir-fry, cook other vegetables and add bok choy leaves in for the last 3 minutes of cooking.
