Eat Your Vegetables: Bok Choy
Bok Choy! It’s the more exotic, less stinky cousin of my ol’ favorite cabbage. If it was a character in a noir film, it would be the dangerously beautiful Asian woman wearing a red satin dress and smoking a cigarette in a diamond-encrusted holder.
Or something like that.
What happened to that gorgeous, giant head of bok choy you see above is much more mundane: it was unceremoniously washed in cold water, then roughly chopped and thrown into a stir fry (with leftover grilled chicken thighs, steamed broccoli, and a healthy pour of Sunshine Sauce.)
Never cooked bok choy at home? Do not be intimated! Here’s all you need to do:
Wash the leaves and don’t worry about drying them. The clinging water beads will help with the wilting process.
Cut off the leafy part and coarsely chop the leaves into 1- to 2-inch pieces. Set aside.
Chop the white stalks into thin-ish slices – just like you would with celery or fennel.
Heat a large pan, throw in the stalks, cover, and steam for 2-3 minutes. Throw in the leaves, cover, and steam for another minute or until they’re wilted to the degree you find tasty.
At this point, you have a few options: add other veggies and cooked protein to make a stir fry – or add flavorings to the bok choy and eat it as a side dish. Stuff that makes it tasty: coconut oil and crushed garlic… Best Ever Stir Fry Sauce… sesame oil, crushed garlic, and ginger… and, of course, Sunshine Sauce (which, frankly, would be delicious on torn-up newspaper).
In case you need more than “tastes good” to recommend bok choy, you should also know it’s a good source of Thiamin, Niacin and Phosphorus, as well as Vitamins A, C, B6, and K, plus Riboflavin, Folate, Calcium, Iron, Magnesium, Potassium, and Manganese.
I’m excited to once again join the punk rock foodies on Fight Back Friday at Food Renegade.