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.

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Stir-fried Shrimp with Bok Choy and Black Beans

TIP: Preparing Greens

Bok Choy Saute

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ABC Slaw

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Braised Baby Bok Choy

Stir Fry Bok Choy with Teriyaki Sauce

Bok Choy Salad

Bok Choy Soup

Green Protein Soup