Oh, Boy-Bok Choy!🌱
Edible Gardens · plants · Recipe

Oh, Boy-Bok Choy!🌱

PlantsandBeyond
Fresh, organic, backyard grown Bok Choy is nutritious, cancer preventative cruciferous leafy green. It’s so easy to grow. I dare you!🥗
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Botanical name: Brassica campestris

Cultivated in China for centuries, bok choy has played a large part not only in its cuisine but in traditional Chinese medicine. Today, it’s a staple in both Asian and American recipes.

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A deep green leafy vegetable that resembles Romaine lettuce on top and a large celery on the bottom, bok choy is a crucifer more closely related to cabbage. The entire vegetable can be used and is often added raw to salads for a satisfying crunch. In soups, the leaves and stalks should be chopped and added separately, since the stalks take longer to cook.

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Bok choy can also be steamed or boiled, but the stir-fry method of cooking seems to release the best flavors. Kimchee is the Korean name for pickled bok choy. When shredded, it makes great coleslaw. An alternate take: try bok choy sautéed with ginger and garlic. All these are ideal methods of preparation for a ready-made food that also happens to be loaded with life-giving nutrients.

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Food as Medicine recipe per Dr. Weil

Ingredients

1 pound Bok Choy
2 teaspoons expeller-pressed canola oil
2 large cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon dry mustard powder
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon light brown sugar

Instructions

1. Wash and drain Bok Choy, remove any tough stems, and slice leaves into 1/2-inch shreds.

2. Heat the canola oil in a skillet over medium heat. Add the garlic and red-pepper flakes and stir-fry for one minute.

3. Add the greens along with the mustard and stir to coat with the spices.

4. Combine the rice vinegar, soy sauce, and sugar and add to the Boc Choy greens in the skillet.

5. Cook covered over medium heat until vegetables are tender, about five minutes.

My easy and quick recipe:

Chop ginger and garlic. Stir-fry for 1 min on the hot skillet. Add chopped Bok Choy. Sprinkle with salt to taste. Mix and stir-fry for 5 min. Done!

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Reference:

https://www.drweil.com/diet-nutrition/recipes/hot-and-sour-greens/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4499388/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4991921/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3127519/

Until next time, my dear friends.

Luda@PlantsandBeyond🌿

All photographs belong to Luda @PlantsandBeyond.com except for the two long heads of Bok Choy on the wooden surface.

©PlantsandBeyond.com  

Published by PlantsandBeyond

Green Plants Based Living and Gardening

48 thoughts on “Oh, Boy-Bok Choy!🌱”

  16. Such a wonderful leafy healthy vegetable.. And although we do not eat as much of it in the UK.. We eat lots of members of the Brassica family.. Which all have wonderful health benefits
    Happy Gardening Luda.. xxx ❤

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  17. In our country, the last photo is Bok Choy with white big stems and dark green leaves. The first few photos are Chye Sim or collard greens. I love Chye Sim and will always have 2 bunches of them in my fridge. Great with fried noodles, stir fried with abalone sauce or oyster sauce. Chye Sim is very rich in iron and vitamins. The photos you show are grown hydroponically or organically grown.

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