I know we have been giving bok choy for a few weeks now, thought I might give everyone a few ideas, on how to cook with it.
Use it raw in a salad:
Chop up bok choy, add desired toppings. Make dressing by shaking, oil, sugar, vinegar and soy sauce in a jar.
Stir fry it:
Keep it simple, and just use Broccoli, Bok Choy and rice:
I head bok choy-chopped
1 head broccoli – chopped
3-4 cloves of garlic-minced
Cook rice. Heath oil and or butter in wok. Toss in garlic and ginger, saute for 1 min. Throw in diced bok choy stems. Wait 2-3 mins, and then add broccoli, cook for 3 mins, then add bok choy leaves, cook for another minute. Add a dash of salt and pepper, and/or soy sauce if desired. Serve over rice.
Spice it up a bit:
I did the same thing the other night, but also added peppers and onions at first. Then the bok choy stems and broccoli. Then about 2-3 mins out I added some canned corn and cooked black beans. I don’t believe I added ginger this time and it was excellent. The corn and beans added a nice texture difference to the crunchy broccoli and bok choy.
Note- I believe the key to cooking things like this is timing, making sure everything has the right texture, and is not under done or over done. I personally hate mushy broccoli. Broccoli only needs about 3-mins to cook in my opinion. And our broccoli lately has been mmm mmm good!