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Tasty Recipes for Bok Choy 

Bok Choy Cooking Tips

Bok Choy is an Asian green and has a sweet flavor and crisp texture that complements any meal. It is a very flexible cooking veggie, can be prepared by boiling, steaming or stir frying. Bok Choy is wonderful in stir-fries. The stems are succulent and absorb all the flavors of whatever you put them into.

Cooking Times for Bok Choy
• Boiling: 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves.
• Steaming: about 6 minutes for the stalks, 2 - 3 minutes for leaves
• Stir-fry: about 5 minutes for stalks, 2 minutes for leaves - the leaves should be just wilted and bright green.
Cooking Tips from Dandelion Organic Delivery

Nutrient Value

Bok Choy is extremely high in vitamin A and C. Also has calcium and iron.


Bok Choy Salad Recipe

This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. It is definitely the sugar/candy ramen noodles and the dressing that makes this dish very unique. So do not mix the salad and ramen noodles with the dressing until ready to eat!

by Country Chef

30 min | 20 min prep


  • ·                                 1/2 cup butter

  • ·                                 2 tablespoons sugar

  • ·                                 1/2 cup sesame seed

  • ·                                 2 (3 ounce) packages ramen noodles (uncooked, broken up, & do not use seasoning packs)

  • ·                                 1 (3 ounce) package sliced almonds

  • ·                                 1 (2 lb)  bok choy

  • ·                                 4 stalks green onions with tops

  • ·                                 3/4 cup vegetable oil

  • ·                                 1/4 cup red wine vinegar

  • ·                                 1/2 cup sugar

  • ·                                 2 tablespoons soy sauce

1.       In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.

2.       Brown and set aside to cool. After cooled, break up and set aside in small bowl.

3.       Wash and chop bok choy (smaller is better) and green onions in large salad bowl.

4.       Dressing

5.       Mix vegetable oil, red wine vinegar, sugar, and soy sauce.

6.       Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.  

© 2008 Recipezaar.

Sesame Stir-Fried Chinese Greens

Yield: 6 (3/4 cup) servings

2 teaspoons coconut oil
2 pounds baby bok choy
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds                                                                                                                   1 tsp gingerroot                                                                                                                                                garlic

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve. Serve with white or brown rice as a side dish or entrée. Stir fry for 2-3 minutes then add the bok choy.

Vegetable Slaw with Asian Dressing

1zucchini, shredded into long strips
1 yellow squash, shredded into long strips
¼ small green cabbage, sliced into long strips
1 red onion, thinly sliced
1 carrot, shredded into long strips
5 Tbsp vegetable oil
5 Tbsp rice wine vinegar
3 Tbsp lime juice
1 Tbsp + 2 tsp sesame oil
2 tsp soy sauce
½ cup loosely packed cilantro leaves
½ hot red pepper or green pepper, seeded and minced, or ¼ tsp hot red pepper sauce
1 Tbsp grated fresh ginger
1 large clove garlic
¼ tsp salt

Place prepared vegetables in large bowl of ice water.
Whisk together dressing ingredients.
No more than 30 minutes before serving, drain vegetables and pat them dry. Transfer to a bowl, pour ½ cup of the dressing over the vegetables and toss to coat. Remaining dressing can be refrigerated up to one week.

(from Vegetable Love, by Barbara Kafka)
Kris Larson, April 2008

Source: Weight Watchers- Cut the Fat Cookbook p. 92

* 1/4 cup soy sauce, low sodium, divided
* 4 cloves garlic, minced, divided
* 10 ounces skinless boneless chicken breast (or tofu), cut into 2" strips
* 1 teaspoon ground ginger
* 2 cups shredded Chinese cabbage
* 2 cups shredded bok choy
* 1 cup shredded carrots
* 1/2 cup straw mushrooms, canned,drained, rinsed thinly sliced
* 1/2 cup bamboo shoots, canned, drained,rinsed, thinly sliced
* 1/4 teaspoon hot chili oil

To prepare marinade: In gallon-size sealable plastic bag, combine 2 tbsp of the soy sauce and half of the garlic. Add chicken and refrigerate 1 hour, turning bag occasionally. Drain chicken and discard marinade.
In small bowl, combine the remaining 2 tbsp of soy sauce and the remaining garlic with the ginger and set aside.
Spray large nonstick skillet with cooking spray and place over medium heat 30 seconds. Add chicken and cook, stirring constantly, til cooked through, 2 to 3 minutes. Remove to plate and keep warm.
Return skillet to medium heat and add cabbage, bok choy, carrots, mushrooms and bamboo shoots. Cook, stirring frequently, until cabbage and bok choy begin to wilt, 4 to 5 minutes. Add cooked chicken, the reserved soy sauce mixture and the hot chili oil, toss lightly to combine.
Kris Larson, April 2008

Bok choy stir fry

Makes 4 servings

2 T soy sauce
2 T water
2 tsp sugar
1 T canola oil
1 tsp sesame oil
1 bok choy
4 green onions, chopped
3 cloves garlic, minced
crushed red pepper flakes
2 T chopped peanuts

1. In a small bowl, mix soy sauce, water and sugar; set aside.
2. Cut bok choy ribs and leaves crosswise into 2- inch pieces.
3. In a wok or deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over rice.
Kris Larson, April 2008

Bok Choy

Here's a quick recipe for bok choy as a dish unto itself.

1 head Bok Choy, chopped
1 Tbsp. oil
1 Tbsp. soy sauce or tamari
1 tsp. sesame oil
¼ cup sesame seeds

Saute bok choy, stems and all, in oil with soy sauce until just wilted. Add sesame oil at end and sesame seeds before serving.
Kris Larson, April 2008