| BOK CHOY RECIPES |
Bok choy is one of the oldest Asian
greens, cultivated in China since the 5th
century. A great two-in-one vegetable,
its mild, crunchy stems require more
cooking time and have a very different
texture than the tangy, dark green
leaves. Both parts are great sautéed,
and the stems can be substituted in any
recipe that calls for celery, such as
stuffing. A member of the crucifer
family, bok choy, like other cabbages, is
packed with vitamins A and C, as well as
folic acid and nitrogen compounds called
indoles that may lower the risk of some
forms of cancer. The dark green leaves
give this veggie more beta carotene and
calcium than other cabbages, and it has
the added advantage of being very low
in calories.
Click on recipe to view
Stir-fried Shrimp with Bok Choy and
Black Beans
TIP: Preparing Greens
Bok Choy Saute
Tahini-Soy Sauce Greens
ABC Slaw
Bok Choy Burgers
Braised Baby Bok Choy
greens, cultivated in China since the 5th
century. A great two-in-one vegetable,
its mild, crunchy stems require more
cooking time and have a very different
texture than the tangy, dark green
leaves. Both parts are great sautéed,
and the stems can be substituted in any
recipe that calls for celery, such as
stuffing. A member of the crucifer
family, bok choy, like other cabbages, is
packed with vitamins A and C, as well as
folic acid and nitrogen compounds called
indoles that may lower the risk of some
forms of cancer. The dark green leaves
give this veggie more beta carotene and
calcium than other cabbages, and it has
the added advantage of being very low
in calories.
Click on recipe to view
Stir-fried Shrimp with Bok Choy and
Black Beans
TIP: Preparing Greens
Bok Choy Saute
Tahini-Soy Sauce Greens
ABC Slaw
Bok Choy Burgers
Braised Baby Bok Choy
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