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.