Bok Choy

Bok choy is a crunchy, mild green that shines when stir-fried.

Flavor

How to use it

Stir-Frying Bok Choy. Flash-cook on high; the sugars in the stalks caramelize, sweetening each bite while staying crisp.

Steaming Bok Choy. Steam briefly; it tightens the cell walls, so it keeps both its green color and crunch.

Common mistakes

• Overcooked bok choy wilts as the cellulose breaks down.
• Leaves can taste gritty if not washed properly.

What goes with bok choy

• Garlic. Garlic mellows and sweetens in hot oil, offsetting bok choy's mild bitterness in a wok.
• Ginger. Ginger's clean heat brightens bok choy's mild, slightly peppery greens in stir-fries.
• Mushroom. Mushroom's savory umami deepens bok choy's mild flavor.
• Sesame Oil. Toasted sesame oil adds nutty aroma to bok choy's fresh green flavor.
• Soy Sauce. Soy sauce's salt and umami season bok choy's juicy, mild stalks.
• Tofu. Mild tofu soaks up the sauce while bok choy adds crisp texture.
• Chili Flake. Chili flakes bring heat that cuts through bok choy's soothing crunch.
• Doubanjiang. Bok choy's mild crunch balances doubanjiang's salty heat.

Try tonight

• Garlic bok choy stir-fry with sesame seeds
• Bok choy and shiitake mushroom soup
• Spicy tofu and bok choy rice bowl

Storage

Store unwashed in a plastic bag in the crisper drawer of the refrigerator for up to a week.