Basic Bok Choy Recipe

June 16, 2008

I was feeling adventurous at the grocery store a couple months ago and wanted to try something new. What did I choose? Bok choy of course - also known as Chinese white cabbage. I picked a basic recipe to learn what bok choy tastes like.

Cooking bok choy is easy, although I didn’t love the flavor. I think it could be really good if additional seasoning is added - ginger, soy sauce, garlic, etc., so I’m not finished with this vegetable yet.

If you’re looking for it in the store, bok choy has bright white stems all attached at a large, bulbous bottom, with large, dark green leaves. For this recipe, you’ll need a head of bok choy, a couple tablespoons of vegetable oil, salt, and pepper.

To prepare the bok choy, rinse it well (mine had some dirt on it), then cut off the bottom of the root - half an inch to an inch up. I didn’t actually do this because I didn’t read the directions well enough. Nevertheless, cut the leaves from the stems and chop the stems into approximately 1 inch pieces.

Add a couple tablespoons of vegetable oil to your skillet and turn the heat to medium/medium-high, depending on your stove. The book recommends, medium-high, but the burner and skillet I was using get really hot, so I stuck to medium. When the pan is hot, add only the stems and cook for about three minutes, or until just becoming tender.

Add the greens along with a half cup of water or vegetable stock. Although they start out looking like a huge mass, they wilt quickly.

Cook it for another 10 minutes or so, until the stems are tender. Add salt and pepper to taste, then serve.

Preferences and Tips

It tasted pretty good, but like I mentioned earlier, you may want to experiment with some other flavors.
I think I added too much oil which hurt the taste and texture. Add just a little more than is necessary to coat the pan.
To memorize: heat oil, add stems for a few minutes, then add leaves and water. Cook until tender.

Printable Recipe

Equipment:

Large skillet
Chef’s knife
Colander for rinsing
Cutting board

Ingredients:

1 head of bok choy
2 tbsp. vegetable oil
salt and pepper
1/2 cup water or stock

Recipe:

Rinse the bok choy and cut off an inch from the root. Cut away the leaves and chop the stems into 1 inch pieces.
Heat a large skillet over medium to medium-high heat with the vegetable oil.
Add the chopped stems and cook for 3 minutes, or just until they lose their crunch.
Add the leaves and water or stock. Cook for about 10 more minutes, or until the stems are tender.
Add salt and pepper, then serve.

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