With the first official day of summer for my kids, they woke up much later than usual. Our weekdays starts at 6:00 a.m. – but they took advantage of the first day out of school and slept until around 9:00 a.m. then requesting a Homemade Gourmet style breaksfast – one says cinnamon buns, another says omelette, then I hear blueberry pancakes with blueberry syrup.. They all agreed on the pancakes. So I replied “Sounds good..Who’s making them?” They looked at each other then at me and simultaneously said “PLEASE”.. But they all got bagels. No time.. no time.. I had to remind them Mom & Dad actually work all day while you are in school and that just because school is out for them, doesn’t mean work is out for us.
I am going to share with you a SUPER quick and easy sautéed bok choy recipe. There are so many different ways to cook and flavor bok choy. It can be prepared Grilled, sautéed, steamed, raw, roasted, stir fried, etc. With 101 things on Mondays to do list I am in a bit of a hurry so we picked the sauté way. I love this recipe and my kids love to add this sautéed bok choy to their ramen noodles.
Also known as Chinese white cabbage, Bok Choy is an excellent source of vitamin C and vitamin A, and a good source of folate. This tasty cabbage is low calorie, and low carb, and also contains potassium and vitamin B6. Bok Choy is also known to be rich in beta-carotene which can help to reduce the risk of certain cancers and cataracts. While buying Bok Choy, look for dark green, glossy leaves and bright white stalks. All parts are edible. Avoid heads with brown spots on the leaves. Bok Choy can be served raw in salads or is best in soups. Add to any stir-fry—you can cut them up into 1-inch sections, add the thicker stems into the frying pan first, followed by the leaves.
There is Baby Bok Choy and regular Bok Choy. I used Baby Bok Choy, If you cannot find it or only have the regular – then definitely chop it up instead of cutting in half like I did
- 1 1/2 pounds bok choy or baby bok choy
- 1 1/2 tablespoons grapeseed oil
- 1-2 cloves garlic, finely minced
- salt to taste
- 1 1/2 teaspoon sesame oil
- Trim off the stem off. Separate out the leaves and clean under running water. Drain.
- For Baby Bok Choy, cut in half – for regular bok choy, chop the white part into 1 inch sections and chop the greens.
- Finely mince garlic
- Place wok or large pan on your stove and add the oil. Add the garlic then toss in the bok choy. Toss very well to coat each leaf with the garlic Cover and let cook for 1 minute. Season with salt and add sesame oil. Stir to coat.
Bok Choy Facts:
Bok Choy’s Name
Bok choy is sometimes referred to as white cabbage, not to be confused with Napa cabbage, which is also a type of Chinese cabbage. There are many kinds of bok choy that vary in color, taste, and size, including tah tsai and joi choi.
Bok Choy’s Family
Bok choy might look a lot like celery, but it’s a member of the cabbage family.
Bok Choy History
The Chinese have been cultivating the vegetable for more than 5,000 years.
Bok Choy Cultivation
Although the veggie is still grown in China, bok choy is now also harvested in California and parts of Canada.
Cooking with Bok Choy
Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups and can also be eaten raw.
Cleaning Bok Choy
The leaves and the stalks can both be cooked, but should be separated before washing to ensure that both parts are thoroughly cleansed.
Keeping Bok Choy
For optimal freshness, don’t wash bok choy until you’re ready to use. Unused parts can stay fresh in the refrigerator for up to six days.
Bok Choy Vitamins
The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.
Growing Bok Choy
The veggie takes about two months from planting to harvest and thrives best in milder weather.