Also known as Chinese cabbage, I promise you won’t regret adding these fantastic bok choy recipes to your weekly menu.
It’s crunchy, healthy, buttery, and full of goodness in every bite.
Like cabbage or spinach, you can add this leafy green to almost any dish, though it doesn’t wilt like spinach or lose its color like cabbage.
I like it grilled with peanut sauce or chopped into a stir-fry for a boost of antioxidants.
Ready to add some yummy greens to your meal? Then let’s take a look at my favorite bok choy recipes!
How to Cook Bok Choy
Bok choy is low-carb and naturally gluten-free, which means you can add plenty to your next meal without worrying about going overboard.
That said, it’s full of water and won’t fill you up.
Dishes like this, with mushrooms and a yummy garlic sauce, are better as sides or when served with rice or noodles.
You can even add some crispy tofu if you want extra protein.
And if you prefer to keep things on the healthier side (i.e., gluten-free), you could always serve it with quinoa or cauliflower rice.
If you have a wok, go grab it! This ginger and pork stir-fry is so good, you won’t want to wait until dinner.
Since you’ll use ground pork, you need to ensure it’s totally thawed and drained.
As it cooks, it will release water, which can make this dish soggy if it’s not properly drained.
Also, it needs to be cooked over high heat so the meat will cook and any excess liquid will evaporate.
As mentioned, bok choy can be used much like spinach, only it doesn’t shrivel up the same way.
That means you won’t need to use as much, and you’ll get a nice variation of colors and textures.
For me, that’s a big deal in broth-based soups. Instead of just slurping seasoned water, I love that this has plenty of crunchy elements.
Mushrooms are another great addition because they’re wonderfully meaty. That said, you could throw in leftover chicken or tofu if you have it.
If you have a hard time finding bok choy, you can use Napa cabbage in pretty much all of these recipes.
It cooks the same way, but you just won’t get the same vibrant green color.
But of course, nothing beats the real thing, so I highly recommend looking around.
I always find bok choy in my local grocery store, and this is one of my favorite ways to cook it.
Ready in just 15 minutes; the most you’ll need to do for this dish is to cook the chicken. I’ve even used pre-chopped veggies to speed things up even more.
There are a couple of ways to make this classic Chinese dish, and it really depends on your preferences.
I like them braised because it brings out much more flavor, but steaming makes them super moist and tender.
In this specific recipe, you’ll brown the meatballs in a Dutch oven before cooking them in a yummy broth.
Just last weekend, I had this as a side to some steak, but I’ve served it with everything from roasted chicken to steamed salmon.
It’s that versatile!
First, I love that you keep the bok choy in wedges for this. It looks so much better on the plate and helps to keep the right parts crunchy.
But the best part is that it’s oven-baked, making it super hands-off. Just toss the wedges in the dressing and roast for around 10 minutes. How easy is that?
Since shrimp is extra meaty, you won’t want to overpower the senses with anything too heavy. That’s why bok choy is the perfect addition.
It’s so buttery and lightly crisp, but it melts in your mouth and is mild enough to not distract from the shrimp at all.
Since shrimp and bok choy are ready in a matter of minutes, you can have this flavorful and vibrant meal on the table in less than 10 minutes.
Pair it with these insanely indulgent noodles with peanut sauce for a complete meal.
If you’ve tried bok choy and didn’t like the slight bitterness, you might want to look for baby bok choy next time.
Since the leaves haven’t fully matured, they’re far sweeter with a much milder overall taste. Yet, they’ll still have terrific color and buttery texture.
And how adorable do they look in this scrumptious side dish?
Another way to cook these is to broil them cut side up to caramelize the leaves and then add them to the pan for the last few minutes to soak up the dressing.
Ramen and bok choy were made for each other. Not only does adding the leafy greens brighten the dish up, but you don’t even need to pre-cook it.
Instead, just trim the bulb off the end and cut it into thin wedges to make it easier to eat.
Alternatively, you can chop it into bite-sized pieces. I just happen to prefer the look of those big leaves nestled into the noodles.
Either way, after just a couple of minutes in the broth, it will already start to take on the miso flavors.
For me, this was a whole new way of cooking bok choy, so I just had to try it right away. And boy, was it worth the trip to the store to buy the salmon!
On its own, the lime and coconut curry is to die for, and that mild green curry flavor is just enough to have you reaching for seconds.
The bok choy cooks beautifully along with the onion and spices, and its dark green leaves look gorgeous against the light curry sauce.
And then, you’ll add flaky pink salmon to the mix! Trust me, it’s a must-make!
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