Bok Choy!

I love this veggie! It's tasty, packed of nutrients and easy to cook! It may seem super exotic, but it's worthy of a regular spot in your kitchen. Bok choy is great in asian inspired dishes, so it's something that I put in my stir fry all the time!

To cook bok choy, it's incredibly simple!

You will need:

  • Bundle of bok choy
  • 1-2 tbs EVOO
  • Seasoning you are planning on using in the meal!

Start by removing the stalks and picking out how much you want to cook. You don't have to cook the whole thing!

Once you have them separated, cut off the hard bit at the end right above the roots. It's just too tough to eat. Cut off about 1/2 inch.

Next, wash the stalks throughly! They can gather dirt and grit really easy, so don't just run water over it. It works best if you rub the stalks and leafy parts gently with your fingers to really get rid of all the gritty particles.

Heat up the oil over medium/medium high in a large pan or wok.

I like to slice my bok choy into smaller pieces so it's easier to cook and eat. So starting at one end of the stalk, just slice lengthwise down until you have a bunch of mini bok choy! Try and keep as much of the green leafy bit on each strip as you can!

Once the oil is heated, toss in the bok choy! Sautee for 5 minutes or so, until the white stalks are fork tender.Thats it!

If you are using them in a full meal, and are sautéing other veggies or meat, add the bok choy AFTER the meat is cooked and before any other softer veggies that don't take that long to cook.