Bok Choi

Bok choi (or bok choy) is a type of Chinese cabbage that does not form a head, but rather has dark green leaves coming off white succulent stems. It is also called spoon cabbage, taisai, celery mustard and Chinese mustard. Baby bok choi is smaller with light green stems. The kind pictured here is a subvariety called Joi Choi which has exceptionally yummy stems.

Store unwashed and whole in unsealed plastic bags in the fridge. Clean by chopping off the base and washing stalks and leaves well, especially near base end. It can be eaten raw with dips, or chopped into slaws and salads. It is very good sauteed or stir-fried - make sure it is cooked quickly at a high temperature to keep it crunchy and avoid it becoming very limp. The leaves cook faster than the stalks so you may want to add them at different times to recipes. It goes well with soy sauce, toasted sesame oil, and chiles.

Crunchy Bok Choi Slaw

¼ c. Apple Cider Vinegar (or Rice Vinegar)
1 TBS dark sesame oil
2 tsp sugar
2 tsp Dijon Mustard
¼ tsp salt
6 c. very thinly sliced Bok Choi
2 med carrots, shredded
2 scallions, thinly sliced

Mix all together, serve.

Spicy Stir-Fried Tofu with Bok Choi


Anonymous said...

We tried stir frying a little garlic(30 seconds) in canola oil, then bok choi a few minutes, added a little sesame oil and sesame seed and stirred until soft.

It was yummy

Anonymous said...

This recipe is from Chinese cooking classes with Mary Ho in Bedford Hills, NY in 1980! Each of Mary's recipes had its own unique "last minute sauce" that made the recipe go quickly; prepare extra and keep in your refrigerator in a tighly sealed jar.

Sauteed Bok Choi

1 1/2 pound bok choi, broken into pieces, seperating stalks and leaves
3 or 4 Chinese dry hot chile pepper
4 tablespoons vegetable oil
1 teaspoon Chinese brown peppercorn in a tea ball
2 slices ginger, unpeeled, unchopped

Last minutes sauce:
1 tablespoon tamari or soy sauce
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon sherry
1 teaspoon cornstarch
1/2 teaspoon sesame oil

Cooking Steps:
1. Heat 4 tablespoons vegetable oil. Fry the hot peppercorn at low-medium heat until blackish. Remove. Fry dried chili peppers and remove.
2. Drop in the cabbage with 1/2 teaspoon salt, stalks first, then the rest of the leaf. Cook until just withered. Then, drop in the last minute sauce and stir until thickened. Serve hot, at room temperature, or cold.