Bok choy (literally translated from Chinese as "white vegetable") is a variety of Chinese cabbage and is considered one of the healthiest vegetables in the world. Rich in omega-3 fatty acids, vitamins A, C and K, as well as various antioxidants, it also has anti-inflammatory and phytonutrient properties, not to mention that it has an exquisite taste. Cooked or raw, bok choy can be served as a main course for lunch or dinner.
Steps
Method 1 of 2: Making the Bok Choy Salad
Step 1. Purchase bok choy with a vibrant color and firm texture
Being tender, Chinese cabbage can be eaten raw, especially when paired in the right way to make a salad. Buy bok choy with small leaves and a bright color if you intend to serve it raw. Fresh bok choy has a tender texture and pleasant flavor.
Compared to lettuce varieties and other heavy-textured vegetables, Chinese cabbage tends to be floppy, so this isn't necessarily indicative of its quality. However, avoid the particularly floppy one, with brown areas or characterized by other color alterations
Step 2. Remove the core
The bok choy has a shape similar to that of a small head of lettuce. To use raw in a salad, start by cutting the core at the base. This way the individual leaves will separate, allowing you to examine, clean and prepare them individually.
Do not throw away the inner leaves, which are more tender. In fact, this is the best part of the bok choy. The outer parts with a greener color tend to be slightly bitter, so be sure to keep the inner ones especially
Step 3. Wash the leaves
It may happen that bits of earth and other sediments remain in the inner part of the bok choy, so it is good to wash the leaves individually. Put them in a colander and wash them all together, or rinse them one at a time under running tap water. You can also dry them with a vegetable juicer.
Step 4. Cut the leaves to the desired thickness
It is possible to coarsely cut them, leave them whole or finely chop them depending on the type of salad you intend to prepare or your personal taste.
- In general, it is preferable to finely chop the leaves, so that the dressing best camouflages the bitter taste of the cabbage.
- You need about 2-3 medium-sized clusters to make a good salad.
Step 5. Add more vegetables
In general, salads are not prepared solely and exclusively based on bok choy, but this type of cabbage goes perfectly with other leafy vegetables. Add it to a mixed salad in a bag that you think will work well with, or mix it with the following vegetables depending on your preference:
- Isabel lettuce;
- Alexis lettuce;
- Black cabbage;
- Chard;
- Spinach;
- Mint leaves, coriander or other fresh herbs.
Step 6. Drizzle with a vinaigrette
The bok choy salad can be served with any oil-based dressing. Do you want to prepare it at home? Try mixing the following ingredients, blending them until you get a homogeneous mixture:
- Lime juice
- Soy sauce;
- Asian fish sauce;
- Mustard;
- Chopped garlic or shallot
- Black pepper.
Step 7. Use it to accompany a grilled steak
This salad goes perfectly with grilled meat. Grill the steak, then cut it into thin slices and use it to garnish the salad, letting the leaves wilt slightly. It is a particularly tasty combination.
Don't eat meat? Fried tofu can be used in the same way
Method 2 of 2: Skip the Bok Choy
Step 1. Cut and wash the bok choy
Before jumping, cut the hard ends of the core, then separate the individual leaves and wash them. Dry them thoroughly while you prepare the pan for cooking.
Step 2. Grate or mince the garlic and ginger
Bok choy can be added to any meat and vegetable dish prepared with the stir fry method. However, if you prefer to serve it alone, the ideal is to add garlic and ginger, which allow you to enhance and intensify the taste of the Chinese cabbage.
- Take a 1.5 cm piece of ginger and finely grate it. You can also chop it, but grating it helps break up the fibers and make it more palatable.
- Finely slice 2 cloves of garlic, or chop it if you prefer to avoid eating large chunks.
Step 3. Heat some oil in a skillet or wok
Put the pan on the stove by setting the flame to a medium-high temperature. Since garlic and ginger burn quite quickly, put them in the pan right from the start and let them cook gradually. Add the bok choy as soon as they start to smell and brown slightly.
Step 4. Incorporate the bok choy and mix it with the oil for 15 seconds
Considering that Chinese cabbage cooks rather quickly, the risk of it overcooking is always around the corner. Let it wilt and be coated in oil, then add some cooking liquid to make it cook better.
- The leaves of the bok choy wither rather quickly at a high temperature; they also tend to brown and wrinkle on the edges. All these signs are indicative of good cooking.
- Make sure the garlic and ginger don't burn, otherwise the dish will taste bitter.
Step 5. Add a cup of cooking liquid, cover the pan and cook for 1 minute
White wine and chicken or meat broth are great for cooking bok choy, as they make it richer and tastier. Immediately cover the pan and cook for about 1 minute.
Calculate approximately 250ml of liquid for every 500g of leaves
Step 6. Drizzle with sesame seed oil and salt to taste
After about 1 minute, check the consistency of the leaves. If there is any excess liquid left in the pan, allow it to evaporate. Serve in a bowl and season with salt to taste, then pour in a drizzle of sesame seed oil. Pair the bok choy with steamed rice. You could also add other ingredients to your liking:
- Red pepper flakes;
- Sesame seeds;
- Chopped peanuts
- Spicy sriracha sauce;
- Soy sauce;
- Hoisin sauce.
