Spicy Garlic Bok Choy (2025)

FAQs

How do you get the bitterness out of bok choy? ›

To remove the bitterness from bok choy, blanching is the technique you should use.

Bok choy, a Chinese cabbage, is tender, sweet, and stands up well to heat — making it perfect for stir-frying. Cook it simply with garlic, black bean sauce, or shiitake mushrooms for a delicious side dish, or incorporate it into a frittata or bowl of ramen for a more substantial bite.

The stalks of bok choy are prone to grit, much like leeks, so be sure to clean bok choy thoroughly before cooking. The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily.

What is the difference between regular bok choy and baby bok choy? There is virtually no difference between regular-sized bok choy and baby bok choy. Baby bok choy is harvested earlier than regular-sized bok choy, and as a result, the vegetable is naturally smaller and overall is a bit sweeter.

Basil, bok choy, lettuce, Chinese cabbage — those little starts especially vulnerable to slugs and snails — could be protected with a band of coffee grounds around each start. Since straw mulches tend to harbor slugs and snails, lay a thin layer of coffee grounds first, then use the straw mulch.

All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb. If you want to keep the whole bok choy intact, we recommend using your fingers and opening the stalks so the water can reach it.

The best way to eat bok choy is to lightly steam or stir-fry it to retain its crisp texture. Overcooking makes it mushy. Bok choy has a delicious, mild flavor that pairs well with garlic, ginger, sesame oil, oyster sauce, soy sauce, chiles, or Whole30 peanut sauce.

People can consume all parts of bok choy. People can prepare it in a variety of ways. In addition to its low-calorie and high nutrient content, its mildly sweet flavor and crisp texture make it an agreeable addition to almost any dish. Cooking vegetables reduces the number of nutrients they contain.

You can consume all parts of the bok choy plant, including its white stems and green leaves. Here are some ideas for how to prepare and eat bok choy: Chop it and sauté it with olive oil, garlic, and ginger as a side dish or to top a grain like rice or quinoa. Dice it and add it to an Asian-inspired soup recipe.

A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)

What is the English name for bok choy? ›

Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is simply bok choy (Cantonese for "white vegetable") or siu bok choy (Cantonese, for "small white vegetable"; as opposed to dai bok choy meaning "big white vegetable" which refers to the larger Napa ...

How to Freeze Bok Choy. Boil washed and trimmed bok choy for 2 minutes. Then plunge into ice water for 2 minutes. Pack dried bok choy in Freezer Zipper bags or FreezerWare™.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

make a sweet vinaigrette with honey and drizzle that over it, add some lemon juice or vinegar to the pan and deglaze and toss the bok choy (sour decreases bitter).

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.