Bok choy ranks right up with the rest of the dark, leafy greens at the top of any superfoods list. The only problem? Many of us are at a loss when it comes to cooking with this traditional Asian veggie.
In fact, just like kale or Swiss chard, bok choy can be prepared a number of ways — simmered until soft and tender, roasted to brown the edges or raw and dressed with vinaigrette. Try one of these methods, each showcasing the unique flavor and texture of bok choy in a different light.
|In a Soup|
Hearty soups are deliciously comforting this time of year, especially when filled with savory tastes and aromas. This Baby Bok Choy and Beef Noodle Soup with Warm Spices is a meal in a bowl, where tender bok choy leaves mingle with chewy noodles and steak slices.
|Seared & Stir-Fried|
Simply cooked bok choy makes a delicious side dish on its own, as the crunchy white stems and delicate leaves create a balance of textures. Try this Wok-Seared Baby Bok Choy with Chili Oil and Garlic, accented by nutty sesame seeds, assertive garlic and spicy red pepper flakes.
|Wilted over Noodles|
Tired of chicken salad? Use leftover chicken in new ways with this Shanghai Noodles with Chicken, featuring wilted bok choy strips over the top. It comes together in minutes, perfect for a busy night.
|Roasted with Salmon|
With less than 10 ingredients, this Miso-Glazed Salmon with Bok Choy doesn’t reveal its simplicity. Bok choy halves are simply tossed in a marinade, arranged around salmon fillets and broiled next to the fish for easy preparation.
|Sliced in a Salad|
Baby bok choy is delicate enough to eat raw, as in this Thai Steak & Bok Choy Salad. Tossed with fresh mint leaves and other young mixed greens, the main course salad boasts bold and distinctive flavors.
Want more ideas? Check out some of our other bok choy recipes.