J&K's Good Thyme Farm

Basic Bok Choy Recipies

This provides a basic overview of ways to cook bok choy. Bok choy is a Chinese cabbage, high in vitamins C, A and K. Bok choy ranks sixth on the Aggregate Nutrient Density Index for fruits and vegetables. It's versatile and can be sauteed, steamed, roasted and eaten raw.  You can add your own favorite spices, there are just some suggestions listed below. 

Sauteed Bok Choy

  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  • Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

Steamed Bok Choy

  • Place the bok choy in a steamer basket and place the basket over (not in) simmering water. 
  • Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. 
  • Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. 
  • Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.

Roasted Bok Choy

  • Preheat oven to 450°F. 
  • Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. 
  • Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. 
  • Drizzle over the roasted bok choy.

Raw Bok Choy

  • Combine bok choy, apple, carrot, and chopped onion in a large bowl.
  • Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
 OR
  • Make dressing, in a small bowl with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. 
  • Heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
  • In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.