Learn how to prepare bok choy for stir-frys, soups, and more with these tips for cutting and cooking the delicious Chinese vegetable.
iversifying your diet is a surefire way to keep your health and wellness goals on track—including putting a ton of plant-based goodies onto your plate. ICYMI, theis optimal for gut diversity. Instead of sticking to standard salads and crudites, it’s worth mixing things up. For those looking for moreBok choy, aka Chinese cabbage, is a cruciferous veggie that’s been cultivated in China since the 5th century.
Depending on your recipe, you can then chop up your quartered bok choy into smaller pieces. This works well if you’re making a stir-fry or other kind of sauté dish with multiple vegetables that all need to cook simultaneously.“You can eat almost all the parts of bok choy,” says Smolen, including the crunchy white stalks and the leafy greens. However, she advises trimming off the edges, such as any browning or wilting leaves and the base.
“After blanching, individuals can heat a sauté pan with a neutral oil. Once hot, add bok choy,” Smolen says. You’ll know that it’s cooked once the bok choy is fork-tender and soft, though she says the cooking time is ultimately up to personal preference. “When the green is soft, add garlic and onions for a delicious flavor.”
If bok choy is still too bitter for your liking, Smolen advises cooking it for longer or balancing the flavor with an acid such as lemon.There are many bok choy cooking methods and even more recipes to choose from, but sautées and stir frys remain tried-and-true, crowd-pleasing cooking styles. Smolen suggests pairing your freshly prepared bok choy as a side dish with lean pork tenderloin and rice.
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