Shout for (Bok) Choy!
Bok Choy 101
Considered the ‘Chinese Cabbage’, Bok Choy evolved and has been cultivated in China since the 5th century AD. Bok choy is winter-hardy, making it increasingly popular in Northern Europe and North America. This bulb-heavy, leafy green is a member of the mustards and cabbage family and can be used similarly when cooking.
A staple ingredient in traditional Asian dishes, the tender green leaves have a spinach-like taste and feel when cooked while the crisp off-white stalks provide a fresh crunch. Coming in two varieties: baby or mature, the leaves of bok choy can be eaten raw or cooked, but cooking tends to bring out better flavor.
Bok choy should be stored inside a loosely closed plastic bag in the refrigerator for 3 - 5 days.
Baby Got Bok
When cooking with bok choy it is important to first clean and dry the leaves and stems. If you’re using the larger, mature bok choy you can start by cutting away the leafy green section from the stalk and cutting the root - about an inch from the bottom - from the stalks. Cut leaves into thin strips and stalks into small pieces and it’s ready for soups, stews, or stir-fry! Bok choy can be cooked whole or cut into smaller portions.
White there are many ways to cook bok choy, our favorite is sautéing or stir-frying as this helps prevent bok choy from becoming mushy and provides better flavor. Whole pieces of baby bok choy or halves cook in about 6 to 8 minutes, smaller chopped pieces used in a stir fry can take 3 to 4 minutes to tenderize. Add some soy sauce into a wok with ginger and garlic pieces and stir-fry to really maximize the flavor!
GLAZED SHIITAKE WITH BOK CHOY
Ingredients
Instructions
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of your bok choy then separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
