Bok choy, also known as pak choi, is a member of the cabbage family that is frequently used in Asian recipes, especially stir fry. Bok choy can also be a delicious and healthy side dish on its own with a few light seasonings. It can be boiled, steamed or grilled, but stir- frying is the most common cooking technique for this vegetable. According to Gourmet Sleuth, a 100 gram serving of cooked bok choy contains a mere 13 calories, with 1 gram of fiber and 2 grams of protein. See the Resources section below for a link.
Things You'll Need
- Paper towels
- Skillet or wok, with cover
- Measuring spoons
- Vegetable or peanut oil
- Seasonings, if applicable
Remove the bottom of the bok choy plant with a sharp knife so that the leaves separate. Rinse each leaf with cool water and pat dry with paper towels.
Cut the stems away from the leaves and chop the stems and leaves into small, bite-sized pieces. Keep the leaves and stems separate because the stems will need to be cooked first due to their longer cooking time.
Heat 2 tbsps. of vegetable or peanut oil in a skillet or wok over medium heat.
Add the bok choy stems into the skillet when the oil is hot and stir fry with a spoon or tongs for three minutes.
Add the leaves to the stems in the skillet and cook for an additional three minutes, stirring often.
Sprinkle 2 tbsp. of water into the skillet or wok and cover. Let the bok choy steam for approximately one minute and then remove from heat. Take care not to overcook the bok choy--the leaves should remain bright green and the stems should be crisp.
Sprinkle the bok choy with 1 tbsp. of soy sauce or toasted sesame oil and season with salt and pepper to taste. Bok choy will taste delicious with just light seasoning, but feel free to add additional seasonings if you prefer. Roasted garlic, lemon juice, dried chili peppers and ginger go well with bok choy.