IN SEASON: Bok choy

And the king of the Asian vegetables grown locally? Bok choy, also referred to as white cabbage or pak choi.

Bok choy is a member of the Chinese cabbage family. There are two main categories of Chinese cabbage – Pekinensis and Chinensis. Napa cabbage is an example of the former, and bok choy, choy sum (yu choy) and Shanghai pak choi are examples of the latter.

Bok choy has both the crunch of its stalks and the tenderness of its large leaves going for it. You most often see bok choy prepared in Chinese stir fries, braises and soups.

A couple of weeks back, I bought some baby bok choy from the Loon Organics stand at Mill City Farmers Market because I couldn’t resist how cute they were.

Baby bok choy is nice because you can just cook the entire thing (after trimming the ends) without chopping it up.

We made Soy-Glazed Baby Bok Choy with this farmers market haul, and it was yummy.

Looking for some more bok choy recipe inspiration?

Others I found online:

What’s your favorite bok choy recipe?

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2 thoughts on “IN SEASON: Bok choy

  1. While it might not be my favorite, it certainly is simple.
    Heat 1 tsp sesame oil over medium heat.
    Add 3 cups rough chopped bok choy. Cook 3 minutes.
    Add 1 tsp low sodium soy sauce, cover and cook 3 minutes.
    Sprinkle with 1 Tbsp toasted sesame seeds.
    From Cooking Light "Sauteed Bok Choy"

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