5 Delicious Bok Choy Recipes You'll Love

Bok choy, also known as Chinese cabbage or pak choi, is a nutritious and versatile vegetable that brings a delightful crunch and a mild, slightly sweet flavor to any dish. Whether you're looking to expand your culinary horizons or simply seeking new ways to enjoy this cruciferous gem, you're in for a treat. Here, we'll explore five bok choy recipes that are not only delicious but also easy to make at home. From soups to stir-fries, these dishes highlight bok choy's unique taste and texture, making it the star ingredient.

1. Bok Choy and Mushroom Stir Fry

A stir-fry is one of the quickest and most flavorful ways to enjoy bok choy. This recipe combines the vegetable with mushrooms for an earthy contrast.

• 1 large bok choy, leaves separated and washed
• 8 oz mushrooms, sliced (use shiitake for extra flavor)
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce or tamari (for gluten-free)
• 1 teaspoon of sesame oil
• 1 tablespoon of vegetable oil

Instructions:

1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
3. Add the mushrooms and stir-fry until they begin to soften, about 2-3 minutes.
4. Add the bok choy, starting with the white stalks for a minute before adding the leaves.
5. Pour in the soy sauce or tamari and continue to stir-fry until the bok choy is wilted but still crisp, about 3-4 minutes.
6. Turn off the heat, drizzle with sesame oil, toss to coat, and serve hot.

🍲 Note: For a variation, you can add a splash of oyster sauce or replace the soy sauce with it for a richer flavor.

2. Spicy Garlic Bok Choy

This dish brings the heat, perfect for spice lovers. It’s simple to whip up and pairs well with rice or as a side for grilled meats.

• 6 baby bok choy, halved
• 3 tablespoons of garlic, minced
• 1 tablespoon of chili flakes or fresh red chili, chopped
• 2 tablespoons of vegetable oil
• Salt to taste

Instructions:

1. In a skillet or wok, heat the oil over medium heat.
2. Add the garlic and chili, cooking until the garlic is golden.
3. Add the bok choy, cut side down, sprinkle with salt, and cook for 3-4 minutes without moving to achieve a nice char.
4. Flip the bok choy, cook for another 1-2 minutes, then serve hot, drizzled with any remaining chili and garlic oil from the pan.

3. Bok Choy and Shrimp Soup

Light yet nourishing, this soup showcases the gentle flavor of bok choy alongside succulent shrimp.

• 12 medium-sized shrimp, peeled and deveined
• 1 large bok choy, chopped
• 4 cups of chicken or vegetable broth
• 1 inch piece of ginger, sliced
• 1 clove of garlic, smashed
• 2 green onions, sliced
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil

Instructions:

1. Bring the broth to a boil in a large pot with the ginger and garlic.
2. Add the bok choy and cook until the leaves wilt, about 3 minutes.
3. Add the shrimp and cook until they turn pink, about 2 minutes.
4. Turn off the heat, stir in soy sauce, sesame oil, and green onions.
5. Serve hot, garnishing with more green onions if desired.

4. Bok Choy and Carrot Slaw

This fresh and vibrant slaw not only makes a fantastic side but also a perfect addition to burgers, tacos, or as a standalone salad.

• 3 cups of thinly sliced bok choy (leaves and stems)
• 2 large carrots, grated
• 1 tablespoon of rice vinegar
• 2 tablespoons of sesame oil
• 1 teaspoon of honey or agave syrup
• 1 teaspoon of soy sauce
• Sesame seeds for garnish

Instructions:

1. In a large bowl, combine bok choy and grated carrots.
2. In a small bowl, whisk together rice vinegar, sesame oil, honey or agave, and soy sauce.
3. Pour the dressing over the vegetables, toss to coat well.
4. Let it sit for at least 10 minutes for flavors to meld, then sprinkle with sesame seeds before serving.

5. Bok Choy Kimchi

Add a Korean twist to bok choy with this delicious and spicy kimchi recipe. It's a bit of a project but the results are worth it.

• 2 lbs bok choy, quartered
• 4 tablespoons of coarse sea salt
• 1/4 cup of Korean red pepper flakes (gochugaru)
• 1 tablespoon of fish sauce (or soy sauce for vegetarian version)
• 1 tablespoon of sugar
• 4 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 4 green onions, chopped
• 1 small carrot, julienned

Instructions:

1. Layer bok choy with salt in a bowl, let it sit for 1-2 hours, then rinse and squeeze out excess water.
2. Combine gochugaru, fish sauce, sugar, garlic, ginger, green onions, and carrot in a large bowl.
3. Add bok choy to the spice mixture, mix thoroughly.
4. Pack tightly into clean jars, pressing down to release air bubbles.
5. Let it ferment at room temperature for 1-5 days, checking daily for taste.
6. When it reaches your desired level of fermentation, store in the refrigerator.

🌶️ Note: Keep an eye on the fermentation process as the flavors can develop quickly, especially in warmer temperatures.

These five recipes showcase the versatility of bok choy, allowing you to enjoy it in numerous culinary contexts. From the savory depth of stir-fry to the spicy kick of kimchi, bok choy can brighten up any dish with its delightful crunch and mild flavor. Experimenting with these recipes not only introduces you to new tastes but also ensures you're incorporating a nutritious vegetable into your diet.

Can I substitute regular cabbage for bok choy in these recipes?

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Yes, you can substitute regular cabbage for bok choy, though the texture and flavor will differ slightly. Cabbage has a crunchier texture and a more robust flavor than bok choy. Adjust cooking times accordingly to avoid overcooking.

How long can I store homemade bok choy kimchi?

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Homemade bok choy kimchi can be stored in the refrigerator for several weeks. The flavor will continue to develop over time, becoming more sour. Ensure the kimchi is fully submerged in its brine to prevent spoilage.

Is bok choy good for you?

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Absolutely! Bok choy is rich in vitamins A, C, and K, and provides a good source of fiber, calcium, and antioxidants. It’s also low in calories, making it an excellent addition to any healthy diet.