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.
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?
- From local chef Beth Dooley in a special to the Star Tribune: Simple Almost Spring Vegetable Stir Fry
- From Everyday Food:
Bok Choy, Carrot and Apple Slaw
Chicken Fried Rice with Bok Choy
Skirt Steak and Bok Choy Stir Fry
Others I found online:
What’s your favorite bok choy recipe?