Most people who like greens or who have eaten in Chinese restaurants have likely eaten bok choy, a mild, easy-to-love vegetable. Of all Asian greens — and there are many — bok choy is arguably the most widely known and available in western markets. Here, we’ll take a not-too-deep dive— with just enough info on how to use bok choy to intrigue you, and hopefully get you as hooked on this versatile green vegetable as I am.
The more common form of bok choy is also known as pok choy, We use the term bok choy to somewhat generically describe the larger kind, with the crisp white stalks and dark leaves.
Baby bok choy, also known as Shanghai bok choy, is a smaller version of the former variety, with stems and leaves of a fairly uniform, pale green hue. I always think of either kind as two-for-the-price-of-one item — a crisp veggie and leafy greens in one neat package.
Baby bok choy
Either of the common varieties of bok choy are equally good raw in salads or very lightly cooked in stir-fries and Asian-style soups.
While many of us are familiar with the two more common varieties of bok choy, there are at least twenty others in parts of the Asia where this kind of green is consumed more regularly. If you scour Asian markets here at home, you might find a kind of bok choy that’s half again as small as the kind of baby bok choy we’re used to seeing. If you’re lucky enough to come across it, simply use it whole in stir-fries.
Asian markets, both in their native lands and in American and European cities, are filled with leafy green vegetables that rarely make it to western supermarkets or farm markets. Some of the most widely used are gai lan (Chinese broccoli) and the “choy” vegetables, which go by varied names like yu chow sum and gai choy. Then there are Chinese mustard greens, and the Japanese greens mizuna and tatsoi. It’s worth going a bit out of your way to find these greens and prepare them simply in your kitchen!
To prepare, they’re usually just stemmed (an inch or so needs to be trimmed off the bottom of the larger bok choy stalks) and sliced, leaves and all. The very tiniest baby boy choy, as mentioned above, can just be used whole. No matter which kind, they should be well rinsed, as sand often clings to the leaves or hides inside the stalks.
Make sure to explore the bok choy recipes on this site in addition to the braised bok choy just above. And try the minimalist preparation for seared baby bok choy, following.
Seared Baby Bok Choy
Heres’s a delicious preparation for seared baby bok choy, which is at its best in the spring when plump and fresh. It’s a super-quick way to prepare it, showing it off in all its glory, both flavor-wise and visually.
Cut each baby bok choy in half so that the widest part is exposed (leave the stem end intact).
Heat a shallow layer of olive oil in a large pan; when really hot, place the bok choy halves cut side down on the skillet, cover and cook over high (but not highest) heat for 3 minutes or until nicely browned.
Serve with a sprinkling of salt and pepper. That’s it; enjoy!
Photos of Seared Baby Bok Choy by Susan Voisin, FatFreeVegan.com