Brassica rapa var. chinensis

Bok choy, bok choi, bak choy, or pac choi…no matter how you spell it, it’s delicious and filled with calcium, vitamins A, B-complex, C, and some minerals.  It’s a favorite of not only ours but our friend, the flea beetle.   These little buggers start munchin’ on it before we ever get a chance.  Don’t let those little holes bother you, though.  That’s one of the things organic is all about, sharing with our neighbors.  Bok Choy is native to eastern Asia where it is a traditional stir-fry vegetable.


Sesame Soy Braised Bok Choy
From From Asparagus to Zucchini

1 head bok choy
2 tbsp peanut oil
1 tbsp grated ginger
1 tbsp minced garlic
1/2 cup veggie or chicken stock
1 tbsp toasted sesame oil
2 tbsp soy sauce
2 tsp rice vinegar
1 tsp sugar
salt and pepper
2 tbsp sesame seeds

Trim the root end off the bok choy head.  Slice the leafy portions of the plant from the stalks.  Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles seperate.  Heat a very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes.  Add peanut oil and swirl it to coat the pan.  Add bok choy stems; stir-fry about 5 minutes.  Add ginger and garlic and stir-fry briefly.  Add bok choy greens, stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste.  Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes.  Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes.  Adjust seasonings to taste.  Makes 4 servings.

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