Bok Choy

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One vegetable that did extremely well in our cooler than normal spring was my Bok Choy. Which really isn’t much of a surprise, since that is the type of weather they like the best.

Bok Choy, also knows as Chinese Cabbage is used in a lot of oriental dishes and stir frys. However it can be used in any recipe as a substitute for cabbage. If you grow this vegetable in your own garden, harvest while the weather is still cool, Bok Choy quickly bitters in the heat of the summer. So it is best grown and eaten in the spring and fall. If you do plant and harvest in the summer time, harvest them very small and they should still be nice and sweet.

Cooking a Bok Choy is very simple. First you separate the leaves and give it a good washing in cold water.


Then you separate the stalks from the leaves,
and chop the stalks into uniform sizes.
Then chop the leaves to your desired size.
I like to cook my Bok Choy in good old fashioned butter, but olive oil works well too.

To the melted butter add the stalks and saute until they are nice and soft, this takes about 5 minutes.

Then add the leaves, cover the pan and cook until they are wilted. You don’t need to add any water or extra butter at this point, there is enough water in the leaves that they will steam themselves.
Serve with salt and pepper
and
Enjoy!

5 thoughts on “Bok Choy”

  1. I had baby bok choy for the first time last week. I got a whole bunch in my produce co-op. We sauteed some like you mentioned, used some in a stir fry and I even ventured out and tried it in a green smoothie. 🙂 I have a friend that put in on the BBQ and said it was delicious. I have to admit it's good stuff. I think I'll be planting some in my garden shortly.

  3. Looks Yummy. I have thought of growing it but that is as far as I have gotten. Maybe I will try it now.

    Erika