What is Bok Choy? What does it taste like? How do I cook it? Are these some of the questions you've asked yourself whenever you see this vegetable? If you have you're not alone. Bok Choy is a type of Chinese cabbage typically used in Asian dishes. It is a cruciferous vegetable rich in vitamins, minerals, antioxidants, and phytochemicals. Other cruciferous vegetables include kale, turnips, broccoli, cauliflower, Brussels sprouts, collard greens, rutabaga, and cabbage.
When I saw this vegetable at the local Farmers Market I quickly snatched it up. Bok Choy is one of the few vegetables that grow year round. It has a mild sweet flavor and crisp texture that blend well in salads, soups, and stir-fry meals. The next time you see Bok Choy at the grocery store or Farmers Market don't pass by this versatile vegetable.
- 8 cups chopped fresh boy choy (including the stalk)
- 1 tablespoon low-sodium soy sauce (I used Tamari gluten free organic soy sauce)
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
Heat oil in a large skillet over medium heat.
Add garlic and cook 1 minute
Add bok choy and soy sauce cook 5 minutes or until greens are wilted and stalks are tender. Serve immediately
The Lifestyle Dietitian Notes
*For a nutty flavor sprinkle 2 teaspoons sesame seeds before serving.