Thinking about picking up some bok choy for a stir-fry recipe? We'll tell you what you need to know. We're talking about the taste and texture, different ways to eat it, and how to cook it perfectly.
Let's get started...
What Does Bok Choy Taste Like?
Bok choy, which you'll also see spelled pok choi and pak choi at various grocery stores, is a Chinese cabbage variety that tastes something like green cabbage, but only vaguely.
It's more like a cross between spinach and water chestnuts. It's sweeter and milder than spinach with peppery undertones. The leafy green parts have a stronger taste than the white bulb, but overall, this is a pretty mild veggie.
Bok Choy Texture
People love the texture of bok choy. The greens are thin and tender, so they wilt very quickly over medium to high heat just like spinach.
The white part has the fun texture. It's crunchy, light and full of moisture like celery, becoming very tender when cooked. As long as you don't overcook it, it will stay nice and crisp.
What Part of Bok Choy Do You Eat?
There's no reason to throw out any part of this vegetable. From the top of the green leaves to the bottom of the white bulb, it's not hard to love.
That said, you can cut off the very end of the bulb if you prefer. It's a little denser than the rest, though it will soften with cooking.
Can Bok Choy Be Eaten Raw?
If you like to vary the greens in your salad, we have good news. Bok choy can be added to the list. Toss it with lettuce, baby spinach, arugula and radicchio for a medley of textures and flavors.
Bok choy is at its crunchiest and firmest when raw. It's not as juicy (if you can consider celery juicy) as when it's cooked, but it's still plenty moist.
Why Is My Bok Choy Bitter?
More mature bok choy can start to develop bitterness, so if you're not crazy about that, pick up a little bunch of baby bok choy.
Ingredients are also key. Adding a sweetener like maple syrup or a dash of sugar can do a lot for counteracting any bitterness you come across.
You may also consider leaving the larger, outer stems out of your meal as they can contain a heavy dose of the bitter flavor.
Bok Choy Serving Tips
When you try bok choy, don't be surprised if you love the texture so much that you start researching lots of different ways to use it. These videos will give you a head start.
This is a basic recipe for stir-fried bok choy done in a savory mushroom broth. If you don't have mushroom broth, any vegetable broth will work just fine.
- Cooking oil
- Bok choy
- Mushroom broth or powder
If you're looking for a new salad recipe, try this one. It's full of flavor with garlic, ginger, lemon and cayenne.
- Bok choy
- Lemon juice
- Coconut aminos (or Bragg liquid aminos)
- Olive oil
- Coconut nectar (or your preferred sweetener)
- Sesame seeds
- Red bell peppers
Bok choy is a fabulous green for salads, soups and stir-fries, crisp and tender with a mildly peppery, spinachy flavor. Go for baby bok choy if you find mature bok choy a bit bitter. Saute it with garlic and onions for a quick side dish or throw it on the grill in the summer for a sensational grilled salad.