If you haven’t tried Bok Choy, you don’t know what you’re missing! Bok Choy is my choice for this New Food Friday.
This Asian staple is full of vitamin A, C, and is high in calcium and many other nutrients. It resembles celery but doesn’t taste like it and it’s juicy like celery, maybe even juicer. I like to munch on it raw while I’m preparing it for a stir-fry or a soup. Bok Choy is in the cabbage family but it doesn’t taste like cabbage either. Its taste reminds me of escarole except that Bok Choy is mildly sweet and has a slight peppery bite at the end.
The leaves of Bok Choy are very dark green but the stalks are very white.
Bok Choy Leaves
It’s a beautiful vegetable! The Chinese have been cultivating it for over 5,000 years.
Recently, my local Meijer had Bok Choy on sale for 88 cents a pound. Oh happy day! I bought 1.75 pounds of it!
Bundled Bok Choy – 1.75 pounds
There are two versions of Bok Choy in this country: there is the Baby Bok Choy and the regular Bok Choy. I’ve purchased both in the past and they taste the same to me. It may be more convenient to cook the Baby Bok Choy because you can cook it whole.
Baby Bok Choy or Pak Choi (sxc.hu – MeiTeng)
You couldn’t cook the regular Bok Choy whole because you wouldn’t have a pan large enough! I like the larger version which can sometimes be quite large! Ginormous, in fact, so you can expect more prep time with it. Don’t wash it until you’re ready to use it. Bok Choy stays fresh for up to a week in the fridge.
In my research for this post, I was surprised to learn that Bok Choy falls under the category of cruciferous vegetables. As you may well know, cruciferous vegetables (broccoli, brussels sprouts, cauliflower) contain anti-cancer compounds. All the more reason to try, buy, stir-fry Bok Choy!
Cooking Bok Choy
I typically cook all greens the same way when I use them for a side dish: olive oil, garlic, a few tablespoons of water or broth, cover and cook in my large fry pan. Bok Choy is good this way. But I decided to do a stir-fry with chicken. I found two recipes online that I liked and I combined them and tweaked them too. The results were delicious. I’m posting the recipe for you below. Since one recipe was Chinese and the other was Thai, I’m calling it:
Chinese-Thai Almond Chicken Stir-Fry
1 Tablespoon oil (peanut or coconut, I used olive oil)
1/2 cup whole almonds
1 skinless, boneless chicken breast
1 Tablespoon soy sauce (reduced sodium is best)
1 Tablespoon oyster sauce
1 Tablespoon chili garlic sauce
Chili Garlic Sauce
1 Tablespoon brown sugar
2 teaspoons fresh lime juice
8 oz (more or less) rinsed Bok Choy cut into bite-sized pieces
2-3 Tablespoons Chicken broth if pan seems dry
You can add mushrooms, thinly sliced onions, or whatever you like to this. I added 1/4 cup thinly sliced carrots and 1/4 cup chopped celery.
To thicken gravy
1 Tablespoon corn starch
1/4 cup cold water
Stir together then pour into pan at the end of cooking until gravy thickens. (I did not do this step. See below.)
In a small bowl add the soy sauce, oyster sauce, chili garlic sauce, brown sugar, and lime juice. Stir the mixture well to melt the sugar. Set aside.
Heat the oil in a fry pan or wok and add the almonds and heat on medium-high heat until golden about 2 minutes. Be careful not to burn! Remove from pan.
Stir-fry thinly sliced chicken breast in same pan for 2-3 minutes. Add the Bok Choy, then the carrots, celery, mushrooms, onions, or whatever you like and spoon 1 tablespoon of the soy sauce mixture over it; stir and cook 2 minutes. (Cook longer and cover if you prefer your veggies less crispy.) Add a few tablespoons of broth if the mixture seems dry. Taste. If you like it spicier and saltier, add the rest of the soy sauce mixture. If you have any leftover, you can use it to baste most meats. I reserved my leftover for my next Bok Choy meal using the same recipe but substituting bay scallops in place of the chicken. (It wasn’t as good as the chicken.)
Serve with the sprinkled almonds on top. This is a very nutritious dish, low in calories, high in fiber, high in calcium, but also high in sodium which is why I suggested you taste the dish before adding all the soy sauce mixture. If you’re watching your sodium intake you may not want to use all the soy sauce mixture.
This dish is great served over rice and is the typical way it would be served. I wanted to try something different. I already had a pan of polenta that I had made the day before and feeling adventurous, I decided to try it in place of the rice.
Polenta with Bok Choy
It was just as good! In fact, it thickened the gravy without using the cornstarch mixture. I liked this recipe so much that I decided to make it again, this time with brown rice.
Bok Choy with a drizzle of sweet & sour sauce and mustard
Whichever way you try it, be sure you do try it! It’s delicious!
qǐng màn yòng!