3 Easy Ways to Prepare Bok Choy

Bok choy is a relatively recent addition to many American meal plans. This leafy green vegetable, which originally has been used in a variety of Asian cooking and dishes, is rich in antioxidants and a wide variety of other vitamins and minerals, making it a healthy alternative to spinach, broccoli and other related ingredients.

Cooking with bok choy is relatively easy. It can be prepared as a side dish to be eaten alone or, more commonly, mixed in with other ingredients as part of a single larger dish instead. It has a slightly bitter taste to it, and so your preferred method of cooking bok choy may be dependent upon how much you like this flavor and whether you’re able to stand it alone. However you prepare it, bok choy is a rich source of many important nutrients and is an excellent addition to any regular diet.

1. Boiling

One of the easier ways of cooking bok choy is to boil it. Simply wash the vegetable thoroughly and strip it down off of the roots and base of the plant. This part is fully edible, but many people find that it gets too tough to be enjoyable in a variety of dishes. The leaves and middle parts of the stems of the vegetable are typically the best used. Next, bring a pot of water to a boil and add the bok choy in. It should probably only be in the water for a minute or two in order to retain some of its characteristic texture. If you leave it any longer, it is likely to become soggy.

2. Stir Frying

Stir frying bok choy is perhaps the single most common way to prepare this vegetable. By stir frying the bok choy, you can infuse it with certain other flavors that you may include in the wok. You’ll also retain the natural flavor of the bok choy as well. Many people enjoy stir frying their bok choy in a light oil and with plenty of ginger. You can experiment with onions, shallots, and a variety of other vegetables and seasoning options in order to find the way that you best like your bok choy. Again, you will not need to spend much time cooking it, lest you run the risk of ending up with crispy or soggy bok choy.

3. Steaming

Just like broccoli and spinach can be steamed, so too can bok choy. This method is perhaps the best way of retaining the original flavor of the bok choy. You’ll end up with a soggier version of the vegetable that is along the lines of creamed spinach. It makes an excellent addition to casseroles, rice dishes or even as a standalone side. Simply place the bok choy in a steamer and set the steamer up over boiling water. Check on the bok choy regularly to determine when it is cooked to your liking.

For more information about how to cook bok choy, consult with a cookbook that features different Asian recipes.


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