Ingredient Spotlight: Bok Choy
Bok choy, or pak choi in British English, is a staple in Asian cuisine. It has a crisp texture and a mild flavor, with a hint of mustard-like pepperiness, making it a very versatile ingredient.
Bok choy is a type of Chinese cabbage from the Brassica family— the same family as broccoli, kale, and brussel sprouts.
When buying or picking bok choy, look for bright green leaves and firm, crisp stalks. Avoid any with yellowing leaves or wilted, soft stalks. Baby bok choy is the smaller and more tender version!
Bok choy can be stored in the refrigerator for up to a week. To keep it fresh, wrap the stalks in a damp paper towel and place them in a plastic bag or an airtight container. Avoid washing bok choy before storing, as excess moisture can cause it to spoil faster.
Ways to use your bok choy:
1. Stir-Fries and Sautéed
Chop the bok choy into bite-sized pieces and stir-fry with garlic, ginger, and your choice of protein and sauce. To sauté, heat a bit of oil in a pan, add minced garlic and ginger, then toss in the bok choy and cook until tender (it doesn’t take too long). Finish with a splash of soy or oyster sauce and a sprinkle of sesame seeds.
2. Soups and Broths
Add chopped bok choy to chicken, vegetable, or miso soup, or add to your package ramen and take it to a whole new level.
3. Grilled Bok Choy
Cut the bok choy in half lengthwise, brush with olive or sesame oil, and grill until the leaves are slightly charred and the stalks are tender, sprinkle with some finishing salt (we love Maldon’s). This makes a fantastic side dish or a topping for grilled meats.
Next time you’re at the market, pick up some bok choy and experiment with it, your taste buds will thank you!
