10 Clever Ways to Prep Your Bok Choy

Cook, Recipe Roundup, Recipes

Sesame Bok Choy


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 Taiwanese-Inspired 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.

Wok-Seared with Assertive Accents


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.

In a Light Broth


For dinner tonight, try Asian-Style Chicken Soup with Baby Bok Choy, inspired by the Vietnamese noodle soup known as pho. It clear, spice-infused broth is at once both light and nourishing.

In a Bold, Spicy Curry


Thai green curry paste has an incredibly concentrated taste and a spicy heat. Use it as the base for this vegetable-centric Thai Green Curry that includes asparagus, red bell peppers and tofu.




Sukiyaki—Japanese hot pot cooked in a soy-based sauce—is the inspiration for this Steak and Mushrooms in Ginger-Miso Broth recipe.

In a Spicy Beef Stir-Fry


The lean beef in this quick Spicy Ginger-Beef Bok Choy stir-fry gets its flavor from a piquant sauce made from garlic, ginger, soy sauce and red chile paste.


Lightly Steamed


Because bok choy has a high water density, steaming it preserves its structure and pleasant crunch. This Sesame Bok Choy recipe calls for dressing the steamed greens in a light dressing of sesame oil, sesame seeds and tender green onions.


Want more ideas? Check out some of our other bok choy recipes.

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