Bok choy (also know as pak choi) is a small vegetable with green leaves that originated in China. Though it doesn't resemble what most of us in the West know as cabbage, bok choy is classified as a type of cabbage and is a part of the cruciferous vegetable family.
These little cabbages are among the easiest of vegetables to cook, and also are one of the most nutrient dense ones around. Bok choy is rich in antioxidants, a good source of iron, low in calories, a good source of dietary fibre, and has anti-inflammatory properties.
Typically you can find bok choy year-round but it's best to give it a thorough look over before purchasing. You want to look for little bulbs that have crisp green leaves and not wilted ones, the stalks should feel firm and have an overall fresh scent. It's best to store in the refrigerator and to use within one or two days of purchasing. Also, it is very important to throughly clean in between the leaves where dirt can stay trapped.
Bok choy is quite a versatile vegetable and can be used in stir fries, soups, salads, curries, and much more. It is also delicious simply and lightly grilled like in this recipe. I've paired it with a drizzle of spiced up oyster sauce for an extra boost of flavours.
See Also
Spiced Up Grilled Eggplant Salad
Massaged Kale Salad with Strawberries and Red Pepper
Three Methods For Seeding Chili Peppers
Ingredients
- 6 heads of fresh baby bok choy
- one tablespoon of sesame or olive oil
- half a tablespoon of sesame or olive oil
- two garlic cloves, minced
- one or two red Thai chili pepper, finely chopped (you can substitute with other red chile or with crushed red pepper)
- a large handful of chopped chives
- one tablespoon of soy sauce
- one tablespoon of water
- two tablespoons of oyster sauce
- a pinch of ginger powder
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 2-4
Preparation
1. Slice the bok choy in half, length wise. Rise the bok choy as best as possible making sure you rinse throughly between all of the layers of leaves -- this is where dirt can get trapped. Place the bok choy on top of some paper towels to allow them to completely dry. Set aside.
2. You can grill the bok choy on a charcoal grill or on top of a flat pan like I will be doing. In a large frying pan over medium low heat the - just enough to very thinly coat the pan.
Place the bok choy on the pan, and cook just until it begins to soften, about 4 minutes. Remove from the pan and set aside on a serving plate. In the same pan, add half a tablespoon of oil and add the garlic and cook for a minutes, be careful not to burn it. Next add the chopped chili and sauté for another minute; Now add the soy sauce, oyster sauce, water, pinch of ginger, and stir and cook for 2 minutes. Carefully taste the sauce and if needed adjust any of the ingredients. Gently drizzle the sauce over the grilled bok choy halves, then sprinkle the chives over the bok choy, serve immediately with steamed with rice and/or any other main dish as desired.