Bok choy’s wonders often go unrecognized, but we assure you that it is worth a try. Check out these bok choy fun facts!
1) Bok choy is sometimes referred to as a “soup spoon” due to the spoon-like shape of its leaves.
2) Bok choy is typically grown in China, California, and Canada, but Rhode Island’s Wishing Stone Farm harvests them as well.
3) Bok choy has high Vitamin C and Vitamin A content. One cup of cooked bok choy provides more than 100% of your daily recommend Vitamin C and A.
4) Bok choy has been cultivated in China for more than 5000 years, (used in traditional dishes and for medicinal purposes) so there must be something amazing about it!
Bok Choy Salad
Makes 8 servings
For the Salad
1 bunch of baby bok choy
4 green onion stalks
½ C melted butter
2 T sugar
½ C sesame seeds
2 packages ramen noodles* (uncooked)
3 oz of thinly sliced almonds
*Do not use seasoning packets
For the Dressing
¾ C vegetable oil
¼ C red wine vinegar
½ C sugar
2 T soy sauce
1. In a large pan add butter, sesame seeds, sugar, ramen noodles (broken into small bits) and almonds.
2. Cook until brown, then set aside to cool.
3. After cooled, break up the clusters and set aside.
4. Wash the baby bok choy and chop into small pieces.
5. Arrange the baby bok choy into a large salad bowl, then top with sliced green onions.
8. Mix the oil, vinegar, sugar, and soy sauce into a dressing, then drizzle over the salad.
9. Last, toss ramen noodle clusters into the salad. Enjoy!
Garlic Bok Choy
Makes 4 servings
1 T vegetable oil
2 garlic cloves, chopped
1 shallot, minced
1 lb of baby bok choy, cut into quarters
1 T soy sauce
6 oz mushrooms
1. Rinse baby bok choy.
2. Cut into quarters, leaving the cores intact.
3. Heat oil in the pan on high heat.
4. Add garlic and shallots. Stir-fry until fragrant.
5. Add the mushrooms, stirring occasionally.
6. Add soy sauce, 2 T water, and bok choy to the pan. Cook until leaves are wilted but stems remain crisp ( ~3 min).
Mixed Mushroom Soup with Bok Choy
Makes 4-6 servings
Adapted from Veg Kitchen
1 T sesame oil
32 oz low sodium vegetable broth
¼ C dry white wine (optional)
1-2 t freshly grated ginger (optional)
1-2 T reduced-sodium soy sauce
3 C mushrooms
2-3 baby bok choy
Pepper to taste
1. Heat sesame oil in a large pot.
2. Add garlic and white parts of scallions, sautéing on low heat until fragrant.
3. Add mushrooms, broth, soy sauce, wine and ginger.
4. Bring to slow boil, then cover and simmer gently for 10-12 minutes.
5. Add add green parts of scallions and bok choy. Simmer for another 3 minutes.
6. Season with pepper and serve.