What is Bok Choy? We see it occasionally on restaurant menus, but it’s one of those vegetables that isn’t on most grocery lists. Bok Choy, also known as “Chinese Cabbage,” is in the brassica family along with cabbage, broccoli kale, etc. It has a mild flavor reminiscent of water chestnuts and the structure of it resembles a cross between celery and a head of lettuce.
I have to admit that I’ve enjoyed bok choy at a restaurant, but have never actually gone to a store or farmers market to purchase and cook it at home. I decided to grow this unique vegetable at Little Bit Farm this year to try it out and because I had heard of its nutritional merits (high in fiber, vitamins, minerals – all of the good stuff!).
Bok Choy is an ingredient included in spring rolls, soups, and stir fry, but the easiest (and one of the tastiest!) ways I’ve found to prepare it is by simply sauteing. This week I prepared it as a side with scallops and rice. Here’s how I did it!
Simple Sautéed Bok Choy
- 1 large Bok Choy
- Honey Soy Ginger Marinade (I like the one from Whole Foods!)
- Canola Oil
- Sesame seeds
- Clean your bok choy first by soaking in a bowl of water to loosen any residual dirt.
- Chop the stalks. The bok choy at Little Bit Farm this week is large (not the baby variety). I found it easiest to chop the tip of the bottom off and cook the individual stalks.
- Heat a large skillet with canola oil or an oil with a high smoke point. Add the stalks of bok choy (you might have to cook in a few installments depending on the size of your pan) and let sizzle until tender.
- Toss with marinade of your choice. I love the 365 brand “Honey Soy Ginger Marinade” from Whole Foods or the “Veri Veri Teriyaki” marinades found at your local grocery store, but any soy based marinade (or made from scratch if you’re feeling ambitious!) would work beautifully.
- Sprinkle with sesame seeds and enjoy!