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Tuesday, May 25, 2010

Use Bok Choy(Chinese Cabbage) to Create Tasty Dishes

A simple google search while creating this post yielded many ways to use Bok Choy to create tasty dishes.  As mentioned in my light bulb moment with Chinese Cabbage, today I'm sharing recipes using Bok Choy(Chinese Cabbage). I must confess that Bok Choy is not my favorite vegetable. It is a taste that I'm getting used to. I've only had it twice in my kitchen so my experience with it is not as much as with other vegetables. I've used it in callallou soup and vegetable soups which tasted really good if I do say so myself and if my hubby and children are to be listened to(smile).

As for eating it raw, I know that I love raw foods but it just looked like the kind of vegetable I would have to either work my way to enjoying raw or run it through the food processor until is is finely chopped and then make a spread with it or sprinkle the finely chopped version on my salad or as Anne Marie says in the video below leave it to marinade for a couple of hours so that it gets nice and soft. I plan on doing that when I get more but as of now I've not had it raw. Let's just say I ran away scared this time. I'm human right? At least I was human the last time I checked. LOL!

Anyway, now that I've shared the ways I've used it, onto the promised recipes I found on the net. These are only a few - there are many more just google it.  Why didn't I do that before?  Then I'd be able to share pictures of recipes I've actually tried.  Oh well at least you get to enjoy someone else's experience.  The recipes are divided into two sections - Raw and Cooked.  Enjoy.

Raw Food Recipes using Bok Choy


RAW FOOD RECIPE #1 - Bok Choy Salad with Creamy Vinaigrette

Bok choy, trimmed, chopped - 8 ounces

Fresh goat cheese - 1 ounce
Toasted walnuts - 1 ounce
Fresh fruit - 1/2 apple, a tangerine, etc.
Chopped green onion - 3 or 4

2 tablespoons cream, whisked until pillowy (this takes a minute or two, it's also easier starting with more cream but since the dressing doesn't keep well, make only enough for the current meal)
1 tablespoon rice vinegar (or lemon juice or another vinegar)
1 teaspoon sugar
1 teaspoon good mustard

Combine just before serving.
You can find the original recipe, nutrient information for this recipe as well as links to more bok choy recipes here - A Veggie Venture

 RAW FOOD RECIPE #2 - Bok Choy Panneer(video)

You can find the exact measurements for this recipe here - Bok Choy Paneer

Cooked Recipes using Bok Choy


COOKED RECIPE #1 - Sweet And Sour Bok Choy
Original recipe found here -

3 tbsp. salad oil
1 head bok choy, washed, trimmed, & cut into 1" pieces
1/4 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1 tbsp. cornstarch
1 sliced sweet onion
1 tbsp. soy sauce
1/4 c. red wine vinegar
Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. 
Makes 4 to 6 servings.

 COOKED RECIPE #2 - Stir Fried Chinese Cabbage (Bok-Choy)
Original recipe found here -

1/2 lb. Chinese cabbage
1 tbsp. oil
Pinch baking soda
3 quarter sized slices of peeled ginger
3 tbsp. oil
1 tsp. salt or to taste
1/4 tsp. sugar
2 tsp. sesame oil (optional)
Wash cabbage well and cut into 1 inch pieces. Heat a wok or large, heavy skillet until hot; add oil and heat a second. Throw in pieces of ginger, add cabbage, stir until green color of cabbage brightens. Add salt, sugar, cook until slightly crunchy. Add the sesame oil if you like a nutty aroma. Serves 4.

Do you have any other bok choy recipes that you use or that you've come across?  Please share in the comments and help me get over my inexperience.

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  1. That's great Poiema!  Glad to help.  Thanks for the compliment.

  2. Browsing through your blog- Great! I'm learning a lot. Love these recipes, anything with goat cheese is yum! :)

  3. Jenn, I've got a prize for you on my blog for you to pick up. Come on over! Dated May 25th.


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