Sometimes we need a little more context to start cooking with new veggies. Or maybe we just need to be reacquainted. So, if you’re not already cooking with bok choy, here’s what you need to know to fall in love with it:
Bok choy is a leafy member of the cabbage family that is widely used in Chinese cuisine. Its tender texture and mild flavor mean it tastes delicious and adds oomph to soups and stir-fries. This makes it a wonderful team player in a wide range of dishes. It’s also super healthy!
It’s green so you already know it’s good for you. But to be specific, it’s a great source of vitamins A, C, K, and calcium!
We recommend you start cooking your bok choy with soy sauce, mirin, ginger, shallots, green onions, and sesame oil. It will take longer to cook than its aromatic friends like ginger and garlic, so either cook the bok choy first, adding some liquid to the pan to help it steam, or gently heat it with the garlic and ginger to avoid burning them while it tenderizes.