Bok choy, or Chinese cabbage, is a tasty and nutritious green leafy vegetable that can be cooked and eaten in many ways. It belongs to the cabbage family, as well as broccoli, cauliflower and the most common varieties of cabbage, it is low in calories, but has a high content of minerals and vitamins. Chinese cabbage can be eaten raw and cooked, usually in the form of a tasty side dish. It can be cooked in many ways, for example in a pan, steamed or grilled.
Ingrediants
Stir-fried
- 700 g of bok choy
- 1 and a half tablespoons of extra virgin olive oil or seeds (for example sunflower)
- 1-2 cloves of garlic
- 1 teaspoon of fresh ginger, grated
- 3 teaspoons (45 ml) of vegetable broth
- Half a teaspoon of sesame oil
Steam cooked
- 700 g of bok choy
- 2 tablespoons of extra virgin olive oil
- 3 teaspoons (15 g) of fresh ginger, grated
- 2 cloves of garlic, crushed
- 2 teaspoons of sugar
- 2 teaspoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of lemon juice
- 1 tablespoon of toasted sesame seeds
Grilled
- 700 g of bok choy
- 3 tablespoons (40-45 g) of butter, at room temperature
- 3 tablespoons (45 g) of miso, white or yellow
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- 1 pinch of kosher salt
- Freshly ground black pepper, to taste
Steps
Part 1 of 3: Stir-fried with Garlic and Ginger
Step 1. Prepare the bok choy
You can use any type of Chinese cabbage for this recipe, including the baby variety. To prepare it for cooking, you must:
- Remove the base with a knife, the one to which the leaves are attached;
- Remove the outer leaves, leaving only the center of the head intact;
- Wash the leaves and stems under cold running water. Chances are you'll need to scrub the underside of the stems, the one closest to the roots, to remove dirt. Once clean, pat the cabbage dry with a clean kitchen towel.
- If you are using a variety of Chinese cabbage with very long stems, divide them from the leaves with a knife and keep them separate. At this point, slice both into pieces about 2.5 cm long.
- The Chinese cabbage variety called "baby bok choy" is characterized by short tender stems and small leaves, so there is no need to slice it.
Step 2. Chop the garlic and (optional) the ginger as well
First, peel the garlic cloves and remove the peel from the fresh ginger root. At this point, you can finely chop the garlic with a sharp knife or you can use a handy garlic press. If desired, chop the ginger as well, then mix the two ingredients.
- Alternatively, you can use a special ginger grater to grate both.
- If you have difficulty peeling the garlic cloves, close them in a metal container, then shake it for about ten seconds to loosen the peel.
Step 3. Cook the garlic and ginger
Heat the wok or skillet over medium-high heat, then add the extra virgin olive or seed oil. Add the garlic and ginger to the pot and cook them until they start to release their scents and turn slightly golden. A couple of minutes of cooking will be enough.
- Garlic and ginger should not be cooked for too long otherwise they risk burning; furthermore, the garlic may become bitter.
- The most suitable seed oil for cooking this dish is sunflower, peanut or corn oil.
Step 4. Add the bok choy
If you've chosen a variety with long, crunchy stems, it's best to pan them first. Cook them for a minute or two or until they start to turn transparent.
Add the leaves, then stir for 15 seconds to season and cook evenly
Step 5. Add the vegetable broth
At this point, put the lid on the pot and let the cabbage cook for a minute. When done, remove the pot from the heat and remove the lid.
Instead of vegetable broth, you can use a meat broth, such as beef or chicken, but also white wine, rice vinegar or plain hot water
Step 6. Add the spices and serve to the table
You can flavor the bok choy with salt, pepper and chilli, according to your taste. Stir to distribute the dressing evenly, then transfer it to a large serving dish.
The indicated doses allow you to prepare four portions of bok choy
Part 2 of 3: Steamed with Garlic and Ginger
Step 1. Steam the bok choy
Before starting, wash it under cold water to remove any dirt. If you have chosen the baby variety, you can cut the leaves in half lengthwise, but you can also leave them whole. Steam it for about six minutes or until the stems are tender and can be easily pierced with a fork or knife. You can steam it in many different ways, for example:
- Using an electric steamer. Pour the water into the pot tank, taking care not to exceed the maximum level indicated. Place the basket, then arrange the bok choy neatly inside it. Close the steamer with the lid and turn it on.
- Using a pot and a steamer basket. Pour 2.5cm of water into the bottom of a pot, then insert the wire basket and make sure it doesn't come into contact with the water below. If water gets through the holes, throw some away. Turn on the heat to bring the water to a boil, then add the bok choy. Cover the pot with the lid.
Step 2. Finely chop the garlic and ginger, then fry them in a pan
Peel the garlic and ginger, then chop them up using a knife, garlic squeezer, or grater.
Heat the oil in a small skillet using medium heat. Add the garlic and ginger, then cook them for one minute. When done, remove the pot from the stove
Step 3. Prepare the dressing
Mix the sugar, sesame oil, soy sauce and lemon juice in a small bowl. When the ingredients are well blended, add them to the sautéed garlic and ginger.
Step 4. Season the bok choy and sprinkle it with sesame seeds
Once cooked, remove it from the steamer and transfer it to a large bowl. Add the dressing and mix to distribute it evenly.
Sprinkle some sesame seeds on the bok choy, then divide it into four portions and serve immediately to the table
Part 3 of 3: Grilled
Step 1. Heat the grill and make the miso butter
You can use a gas, charcoal or electric barbecue. In any case, Chinese cabbage should be cooked using medium-high heat.
- Making miso butter is very simple, all you have to do is mix the two ingredients in a small bowl using a fork.
- As an alternative to butter, you can use coconut oil or margarine.
Step 2. Prepare the bok choy
Separate the leaves from the stems with a knife. The stems should be cut in half lengthwise. Wash the leaves and stems under cold running water, then pat them dry with a clean kitchen towel.
- Cut the leaves into long strips, then place them in a heat-resistant bowl.
- Spread the miso butter on the cabbage stalks using a butter knife.
Step 3. Grill the stems
Place them on the grill face down, then close the barbecue with the lid. Cook them for about five minutes, then flip them using a pair of tongs or a kitchen spatula.
Cook them for 5-6 minutes on the other side as well. When cooked, they should be uniformly golden, tender and slightly crunchy
Step 4. Let the leaves wilt
Sprinkle them with the oil and lemon juice, then mix to season them evenly. Remove the stems from the barbecue and immediately place them on the leaves.
Wait a few minutes before serving the bok choy to the table. Meanwhile the heat from the stems will wilt the leaves making them warm and tender
Step 5. Season with salt and pepper before serving
Add spices to taste, then divide the cabbage into four portions.
