Vegetable of the Month- Bok Choy

Variety is the spice of life! Give this veggie a try for something fresh and new.

Bok choy hails from China and is a staple in Asian cuisine. Filled with vitamins C, A, and K, it’s an incredibly nutrient plant. Bok choy is at its best during the winter months.

This Chinese cabbage is perfect for steaming or boiling and found quite frequently in stir fries. Depending on how it’s cooked, bok choy tastes a bit like spinach.

Crunchy Bok Choy Slaw by EatingWell Test Kitchen via

“A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.”


  • ¼ cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • Stevia in The Raw Baker’s Bag
  • 2 teaspoons Dijon mustard¼ teaspoon salt
  • Morton Iodized Salt
  • 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced


  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Bacon Bok Choy by SHUNPR via

“Super easy side dish for those nights you want something different and fast! This can also morph into a main course if served over rice.”


  • 4 slices bacon, chopped
  •  2 pounds baby bok choy
  •  1 teaspoon olive oil
  •  1/2 small red onion, chopped
  •  1 teaspoon red pepper flakes
  •  1 teaspoon minced garlic
  •  salt to taste


  1. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
  2. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

Bok Choy and Mushroom Stir-Fry by Sunset via

“Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It’s especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don’t end up with a watery sauce.”


  • 1 pound baby bok choy
  •  4 teaspoons vegetable oil
  •  2 garlic cloves, chopped
  •  1 teaspoon minced fresh ginger
  •  5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
  •  2 tablespoons Shaoxing rice wine* or dry sherry
  •  1 tablespoon soy sauce
  •  2 teaspoons toasted sesame oil
  •  1/8 teaspoon each kosher salt and pepper


  1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
  2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
  3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
  4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Korean-Style Bok Choy by Julie via

“Korean-style bok choy is a quick and easy 10-minute veggie side dish that is hearty, healthy, and full of Korean flavors!”


  • 12 ounces bok choy
  • 1 tsp chopped garlic
  • 1 Tbsp gochujang (depending on your heat level)
  • ½ Tbsp soy sauce
  • ½ tsp sesame oil
  • ½ tsp sugar
  • 1 tsp cornstarch
  • 1 Tbsp water


  1. Remove stems from bok choy and discard.
  2. Make a cornstarch slurry by combining the soy sauce, sesame oil, sugar, cornstarch, and water together and set aside.
  3. Bring 8 cups of water + ½ tsp salt to rolling boil. Then add bok choy for 40 seconds only.
  4. Remove from water and blanch in cold ice water bath to stop cooking process and strain.
  5. Add 1 Tbsp cooking oil (vegetable, canola, grapeseed, peanut), garlic, and gochujang to wok or pan BEFORE turning on stove top. Then turn on to medium heat. Without burning the garlic, gently mix the garlic and gochujang together to season the oil (approx 30 sec)
  6. Add the bok choy and stir-fry together for 2 minutes. Then add the cornstarch slurry and combine together for 20 seconds.
  7. Garnish with sesame seeds and serve immediately.

Easy, Fresh Bok Choy Salad Recipe by Fi via

“Easy, Fresh Bok Choy Salad Recipe with Asian Ginger Salad Dressing is super healthy and perfect spring/summer eats!”



  • 1″ piece fresh ginger, peeled and quartered
  • 2 medium garlic cloves, peeled
  • 2 Tbs seasoned or regular rice vinegar or white wine vinegar
  • 1 Tbs hot Chinese mustard (look in the Asian section of any supermarket) or Dijon mustard
  • 1 Tbs lemon juice
  • 1 tsp soy sauce
  • 1/4 c sesame oil (olive oil works too)
  • pinch red pepper flakes


  • 1/2 head bok choy, leaves torn and whites sliced on a diagonal
  • 5 green onions, chopped (stems too)
  • 3 mini bell peppers or 1 smallish bell pepper, sliced
  • 1 carrot, shaved with veggie peeler
  • 1/4 c plain roasted peanuts, crushed (for topping)


  1. To make the dressing, combine all the dressing ingredients in a food processor or power blender and puree completely smooth.
  2. Combine all the salad ingredients and toss. Top with dressing and peanuts. Makes 2 large salads.

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