Cooking with: Bok Choy

Wow, I sounded overly ecstatic about our market on that last post didn't I? :-)

Many of you have probably seen a lot of bok choy at our market, and might be wondering, "What can I do with this?" Here's a little info and a couple of recipe ideas for you:

Bok Choy, a chinese green leaf cabbage with white stalks, high in Vitamin A and C, calcium and low in calories, is used mostly in asian recipes. Its white stalks resemble celery, without the stringiness, and its leaves, crispy and green, resemble those of romaine.

Bok Choy, such as the variety pictured to the right, can be chopped up and added to an asian stirfry or to asian chicken soup.

      Asian Chicken Soup:

• 4 boneless skinless chicken thighs
• 1 small onion sliced 
• 1 Tbsp each of grated ginger and garlic
• About 6 c. of chicken stock (you can substitute water)
• 1 large carrot julienned 
• 1 chopped bok choy
• Approx. 3 Tbsp of soy sauce (substituted for salt, so add to taste or use salt)
• Juice of 2 oranges

Sear chicken thighs on both sides in pan with oil, until lightly browned. Add onions, garlic, and ginger. Blend, Sautéed until fragrant. (Careful not to burn garlic). Add soy sauce, give it a nice swirl in the pot. Then add stock and orange juice. Bring to a boil, then lower heat, simmer for about 40-45 min, then, add carrots, cook until carrots are tender or however you like it (carrot can be eaten raw). Add bok choy at the end.

Serve with jasmine rice or enjoy it alone. You can add any other asian veggies, like bean sprouts, sugar snap peas, mushrooms, etc.

Baby bok choy can be cut lengthwise, and sautéed with mushrooms, garlic, ginger, and soy sauce and served as a side veggie.

BUEN PROVECHO!

Thanks One-Ten Thai for the above recipe!

Got another recipe for bok choy? Share it with us! Email: nastassia@latierraprometida.org