Baby Bok Choy or full Bok Choy; this is a versatile green veggie that is filled with vitamins and minerals. Containing a wealth of vitamins C, A, + K, and excellent sources of calcium, magnesium, potassium, manganese, + iron – Bok choy is not to be ignored. Bok choy supplies potassium for healthy muscle + nerve function, + vitamin B6 for carbohydrate, fat, + protein metabolism. Amazingness!
But, many of my clients do not know how to prep this veg.
To Start Simply cut them in half (baby or adult.) You may need to wash between the leaves as dirt/soil can get in there and stick unless brushed out. I use my fingers with running water or a wet paper towel to clean in between. Then, pick your poison as far as prep.
I love to do the following 3:
- Stir-Fried: with a bit of sesame oil in a non-stick skillet over medium heat – let it brown and try to only flip it once so it is not going to “break” apart.
- Roasted: I like to braise it with a sauce + roast it slowly at a low temperature.
- Grilled: I love to grill it atop tinfoil with a bit of oil and combination of gluten-free soy + Sriracha sauce.
Bok choy is an amazing light green, often confused with cabbage, but has a mostly neutral flavor. This makes it fantastic with light proteins like poultry and fish.