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Bok Choy Recipes

Updated on November 16, 2011

Bok Choy Recipes

About Bok Choy:

Bok Choy is from the cabbage family.It is usually associated with Chinese cuisine, and often appears in stir fries, soups and steamed dishes.The plant has a slightly spicy flavor that points to the relationship with the mustard, and grows rapidly in many parts of the world outside China, although it is widely used in other regional cuisines.The Bok Choy is available in many grocery stores, and it is sometimes identified as Chinese cabbage. Bok Choy should not be confused with the cabbage, which is also sometimes labeled as Chinese cabbage in the supermarket.

The formal name is Chinese cabbage Brassica Rapa ssp, this plant has dark green, crisp leaves and crisp white stems, which are rich in calcium along with vitamins A and C.Apparently, Bok Choy vaguely resembles a head of celery with bunches of dark green leaves and is called celery cabbage in some parts of the world for this reason.When Bok Choy picked up at the grocery store, look for a model of uniform color, with crisp leaves and no soft spots.When ready to use the Bok Choy, cut the bottom and rinse well under cold running water to remove accumulated dirt. It can be stored in the refrigerator in an airtight container for three to five days after purchase.

Growing Bok Choy is also very easy, as it thrives in all areas of the United States, but may be sensitive to frost if planted too early .Bok Choy can be planted in containers or beds, about eight inches (20 centimeters) apart, and be ready for harvest in about two months.Gardeners can start Bok Choy planting in April and the plant which, in turn, to have a constant supply during the summer.Bok Choy has high water content; it rapidly becomes weak and soft when cooked, for this reason, it is often added to a recipe, at the end, or when briefly cooked.

Before moving on to the recipes check out these three videos to learn how to clean and chop Bok Choy.

How To chop Bok Choy For Chinese Dishes

How To Clean Bok Choy

How To Clean Baby Bok Choy

Learn Seven Bok Choy Recipes

Bok Choy- Chicken Stir Fry:


- 1 bunch of vegetables (Baby Bok Choy)
- 2 ½ tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon Corn flour
- 2 teaspoons honey
- 2 tablespoons vegetable oil (peanut oil)
- 80 g cashew nuts, unsalted
- 4 chicken thighs (Cut into strips)
- 1 onion (s), cut into thin strips
- 1 green pepper (s), red, sliced ​​into thin strips
- 2 clove (s), chopped
- 1 piece ginger (3 inches), grated finely
- 150 g pasta, thin, dried (such as vermicelli - rice noodles), cooked


Cut Bok Choy into two halves to separate the leaves and stems of each other.Wash and then set aside.

Take soy sauce, rice wine, corn flour and honey; mix 2 teaspoons of the oil in a wok over moderate heat.Add the cashews and stir fry, until they are golden.Remove with a slotted spoon, coarsely chop and place on a kitchen towel.

Then take half of the chicken meat and stir fry in 1½ tablespoons oil, in the wok, until it is due. Remove with a slotted spoon. Repeat with the remaining chicken.

Heat the remaining oil in a wok over high heat.Add the onion and fry 2 to 3 minutes, then add pepper strips and cook for one minute, then add Bok Choy stems, garlic and ginger and fry for another minute.Keep stirring continuously.Now add Bok Choy leaves and Soya sauce and stir until the sauce simmers thickens.

Add chicken and noodles in the wok and stir gently until everything is hot.

Place on plate, sprinkle with the cashews and serve.

Preparation time: 40 min

Bok Choy - Vegetable Stir fry:


- 1 bunch of vegetables (Bok Choy)
- 3 carrot (s)
- 3 onion (s)
- 2 tablespoons olive oil
- 3 toe / s garlic
- 4 tbsp soy sauce
- 100 ml of apple juice

- Noodles if desired


Take Bok Choy, wash and chop with stems crosswise into 1 inch wide stripes. Wash the carrots and sticks, onions into quarters. Saute vegetables in olive oil until the onions begin to turn brown. Stir in minced garlic and sprinkle with soy sauce, Pour apple juice and cook the vegetables until al dente.

Serve with rice or you may mix the prepared stir fry with noodles.

Preparation time: 20 min

Crispy Bok Choy:


- 1 kg Bok Choy
- 900 ml vegetable oil for frying
- 1 teaspoon salt
- 1 tablespoon sugar
- 50 g pine nuts


Wash the Bok choy leaves under cold running water and pat until dry. Remove the tough outer leaves, cut the rest into narrow strips.

Heat the oil in a wok, cut leaves into strips and fry gently in portions about 30 seconds until they are crispy and place on paper towels.

Add salt, sugar and pine nuts in a large bowl, and then add the fried Bok Choy, mix briefly and serve immediately.

Preparation time: 20 min

Chicken And Bok Choy In The Wok:


--500 g chicken breast
- 500 g Bok Choy
- ½ liter of coconut milk, unsweetened
- 1 tablespoon curry paste. green
- some coriander leaves, fresh
- 4 onion (s)
- 6 Kaffir lime leaves
- 2 stalks lemongrass
- 1 lemon (s)
- 50 g mushrooms
- 2 tablespoons oil (peanut oil)
- salt
- 300 g basmati rice


Cook the rice as usual grainy.

Finely chop the lemon grass and saute with the kaffir lime leaves in oil, cut onion into strips and fry, add green curry paste and cook briefly, then pour in the coconut milk.

Season with salt and lime juice and let it stand for few minutes.

Then take chicken breast (Skin and bone free), and cut into cubes and fry in a wok with peanut oil. A little later add the quartered Bok Choy and saute with mushrooms.

Pour the prepared coconut sauce and basmati rice and garnish with fresh coriander and serve.

Preparation time: 30 minutes

Bok Choy in Coconut Milk:


- 1 kg Bok Choy, small leaves
- 150 g okra
- 125 g bacon, diced
- 125 g crab meat
- 1 tbsp oil
- 1 small onion (s), red
- 4 toe / s garlic
- Branch 2 / e thyme, fresh
- ½ liter of chicken broth,made ​​of glass
- 100 ml coconut milk
- 7 small chili pepper (s), green
- Salt and pepper


Peel the onion and garlic, add onion and chop the garlic through a garlic press. Chop the green chilies.

In a saucepan, heat oil and the diced ham, garlic, fry the onion and chili peppers.Put the Bok Choy leaves and immediately pour it on the whole with the chicken broth.

Wash and halve the okra and add all the branches of thyme into the pot and add the coconut milk. Finally fold in the crab meat. Season it with salt and pepper.

Not that's an exotic change from the usual vegetable side dishes.

Preparation time: 15 min

Creole Wild boar on brown beans with Bok Choy:

- 1 boar - back
- Salt and pepper, 1tsp
- 3 tablespoons olive oil
- 1 tablespoon oil (mustard oil)
- 100 g carrot (s)
- 100 g celery
- 200 g beans,brown
- 4 shallots (s)
- Sugar
- 1 lime (s)
- 4 Bok Choy
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar


Cut the boar’s back and parry trigger, season well with salt and pepper and mix annatto powder with 1 tablespoon olive oil and heat till the meat is brown. Roughly chop carrots and celery into pieces and add in the meat, pour little water if necessary and then roast at160 ° C. for 20-25 minutes. Remove the meat, cover and let it rest for 5 minutes.

Soak the beans overnight. Cook in water until al dente, after about half an hour, add salt. When they are cooked, drain them and mix with the finely chopped shallots. Season with salt, pepper, sugar and lime juice.

Take Bok Choy and wash under flowing water, then cut into individual sheets. Fry in 2tablespoons olive oil, add the fish sauce and soy sauce, add a little water, season with salt and pepper.

Preparation time: 45 minutes

Duck with Bok Choy in the wok:


- 1 tbsp lemon grass, fresh, finely chopped
-1 tablespoon mint, fresh, finely chopped
- 2 clove (s), chopped
- 2 tsp pepper (Szechuan pepper)
- 2 teaspoons lime zest, grated
- ½ teaspoon of paprika, hot
- 2 teaspoons cornstarch
- 600 g Duck breast, skinless,in fine strips
- 2 tablespoons oil (peanut oil)
- 15 g of soybean sprouts
- 60 ml chili sauce, sweet
- 1 bunch Bok Choy cleaned


Prepare paste with cornstarch and 1 tablespoon oil in a bowl with the help of a mortar made ​​of lemon grass, mint, garlic, lime zest and red pepper and stir it, then add duck meat in the bowl and mix well, then store in the refrigerator for 3 hours.

Take wok add1 tablespoon oil and fry the meat take out portions, and set aside.

Take Bok Choy and sprouts to the wok and stir fry until the Bok Choy is collapsed.

Add the duck meat and chili sauce and mix well.
Preparation time: 20 min


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    • GetitScene profile image

      Dale Anderson 4 years ago from The High Seas

      Bok Choy in coconut milk.....oh hell yes I am definitely trying that!

    • Farmer Brown profile image

      Farmer Brown 6 years ago

      Delicious bok choy recipes! I linked your hub to mine called "Grocery Store Gardening". I've just recently planted bok choy, and I hope to try some of your recipes this spring.