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  • It doesn't need much in terms of cooking, the Chinese approach to vegetables is to let their natural fresh taste come through. I like to simply lightly stir-fry (a little above medium heat) with a bit of salt and garlic by themselves or with shiitakes (fresh or rehydrated) cut into chunky strips. You can finish with a little sesame oil drizzled on top. If they're small you can use the leafy part and stalky part together, if they're a bit bigger cut each leaf horizontally into 2-3 sections, and put the stalk parts into the pan first for a minute or two before adding the leaves. Better undercooked than overcooked as a general rule.

    • If you like you can add some stock or water and have it in a brothy consistency, I also like to throw some leaves into any noodles or other soup dishes.

  • Stir fry, just mix w/e you have on hand with some onion and oil. If you have pastry dough around for whatever reason bok choy and cheese or ginger garlic philo pastries. Can cut them in half, stuff them with cheese or meat or mushrooms and bake them.

  • Get a bunch of bok choy, and onion, ginger, and, garlic and sautee them all in a big pan with some soy sauce, rice wine vinegar, fish sauce, and sesame oil, and you've got a great dish right there.

  • i love bok choy and typically just stir fry it with snow peas and onions in sesame oil and finish it with some soy sauce, white pepper, and garlic

    i have never figured out a way to slice them so they fry really well though. i keep going thinner and thinner each time

6 comments