Bok choy, also known as Chinese cabbage, is delicious when you stir-fry it. It is a flavorful and nutritious member of the cabbage family that grows in a long stalk formation more akin to celery in shape. It is rich in vitamins C, A and K and calcium. Purchase bok choy that has firm white stalks and dark green leaves that are not wilted and free of brown spots. A versatile vegetable, it can be chopped and added to soups, boiled or steamed. But it is especially perfect as a stir-fried side dish for your next Asian inspired meal.
First, you’ll need to trim the stem off the bottom. It’s too thick compared to the leaves and will not cook evenly. Pull the leaves apart then rinse under water and dry. Meanwhile, mince one or two cloves of garlic and ginger, aiming for about a teaspoon full of the latter. Get it as fine as you can.
Pour one to two tablespoons of canola, vegetable or peanut oil in a frying pan or wok. (You can use olive oil for a healthier alternative.) Add the garlic and ginger to the pan. Turn the heat to medium-high and let the oil soak up the flavor. As the garlic turns light golden brown add the bok choy leaves. Stir quickly for a minute or two, coating each leaf with the oil. Then pour in three tablespoons of water or broth, cover and steam for a minute. Remove from the heat and season with salt and sesame oil. You can also use black pepper, red pepper flakes and soy sauce for additional flavor.
Try cooking a different variety known as baby bok choy, which is just two to three inches in size. You can cook these small cabbages whole using the same recipe. The stems are small enough to cook through and be tender.