This cruciferous vegetable is crisp and succulent.
Some have more rounded leaves; some are curly or frilly.
Some have light green stems.
Helen Norman
There are both dwarf and standard varieties.
What Is Bok Choy?
Avoid wilted or bruised leaves that have yellowing or browning, holes or tears.
The term “baby bok choy” refers both to dwarf varieties and to immature versions of standard varieties.
Wash right before using.
Change the water if necessary.
For mature bok choy, trim a slice off the end of the base of the stems.
Remove and discard any bruised or blemished leaves.
Overcooking destroys its fresh flavor and texture.
Here are three simple methods for cooking bok choy.
Season lightly with coarse salt and pepper.
Try drizzling grilled bok choy with soy and lime dressing.
Cover and steam until the stem ends are just tender when pierced, about 6 minutes.
Drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon minced fresh chives.
Season to taste with salt and pepper.
Stir-Fry
Thinly slice 2 pounds of trimmed bok choy.
Heat 1 tablespoon of canola oil and toasted sesame oil in a large pot over medium-high heat.
Add 3 cloves of minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the bok choy and cook, stirring, until wilted, about 5 minutes.
Season with 1/4 teaspoon salt and sprinkle with 1 tablespoon of toasted sesame seeds.
