How to Cook Bok Choy. Although bok choy is a staple in Asian dishes, you can use it in cuisines from any number of cultures. It takes only minutes to prepare, lends itself to multiple variations, and provides a hint of crispness and a mild flavor that's reminiscent of cabbage. Choose a head of bok choy with a thick, firm white base and fresh- looking green leaves. Don't use a head whose leaves are wilting or developing brown or yellow spots.

These healthy bok choy recipes take full advantage of the richly verdant leaves that lend crunch and nutrients to slaws, salads, sides and more. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Bok choy ranks right up with the rest of the dark, leafy greens at the top of any superfoods list. The only problem? Many of us are at a loss when it comes to cooking. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds. How Many Tablespoons To A Cup more.

Our bok choy recipes often appear in soups and stir fry recipes, but it can also be shredded for slaw, steamed, sauteed, or try braising baby bok choy. Bok choy is a great source of nutrients, including vitamins A and C, with minimal calories. A simple bok choy recipe for a healthy vegetable side dish.You will need garlic, ginger, red pepper flakes, and toasted sesame oil.