Bok Choy
Also called Chinese cabbage
Bok choy is a crunchy, mild green that shines when stir-fried.
Flavor profile
Aroma: fresh, green, mild
Good to know
Origin: China
Forms: whole, baby bok choy, shredded
Storage: Store unwashed in a plastic bag in the crisper drawer of the refrigerator for up to a week.
How to use bok choy
Stir-Frying Bok Choy
Flash-cook on high; the sugars in the stalks caramelize, sweetening each bite while staying crisp.
Steaming Bok Choy
Steam briefly; it tightens the cell walls, so it keeps both its green color and crunch.
What goes with bok choy
- Garlic. Garlic mellows and sweetens in hot oil, offsetting bok choy's mild bitterness in a wok.
- Ginger. Ginger's clean heat brightens bok choy's mild, slightly peppery greens in stir-fries.
- Mushroom. Mushroom's savory umami deepens bok choy's mild flavor.
- Sesame Oil. Toasted sesame oil adds nutty aroma to bok choy's fresh green flavor.
- Soy Sauce. Soy sauce's salt and umami season bok choy's juicy, mild stalks.
- Tofu. Mild tofu soaks up the sauce while bok choy adds crisp texture.
- Chili Flake. Chili flakes bring heat that cuts through bok choy's soothing crunch.
- Doubanjiang. Bok choy's mild crunch balances doubanjiang's salty heat.
Mistakes to avoid
- Overcooked bok choy wilts as the cellulose breaks down.
- Leaves can taste gritty if not washed properly.
Ideas for tonight
- Garlic bok choy stir-fry with sesame seeds
- Bok choy and shiitake mushroom soup
- Spicy tofu and bok choy rice bowl
Bok Choy: questions
What does bok choy taste like?
Bok choy is a crunchy, mild green that shines when stir-fried., with an aroma that is fresh, green, mild.
What goes well with bok choy?
Bok Choy pairs best with garlic, ginger, mushroom, sesame oil, soy sauce. Garlic mellows and sweetens in hot oil, offsetting bok choy's mild bitterness in a wok.
How do you use bok choy in cooking?
Stir-Frying Bok Choy: flash-cook on high; the sugars in the stalks caramelize, sweetening each bite while staying crisp.
How should you store bok choy?
Store unwashed in a plastic bag in the crisper drawer of the refrigerator for up to a week.
What is the most common mistake with bok choy?
Overcooked bok choy wilts as the cellulose breaks down.
