Bok Choy
Bok choy is one of two main types of leafy green vegetables known as Chinese cabbage. The cruciferous vegetable belongs to the mustard family along with cabbage, turnips, broccoli, and kale. Though its closely related to the cabbage you are familiar with, bok choy looks kind of like a celery/lettuce hybrid. The entire plant is edible, from its thick, clustered stalks to its dark green leaves.
Bok choy tastes similar to cabbage. It has a mild, fresh and grassy flavor with a slight peppery kick. The stalks have a celery-like crunch, while the leaves are soft and crisp. While both the stems and the leaves are edible (and quite tasty), you’ll want to separate them before cooking. The leaves cook much faster than the stems, so they should be added later. The leaves can stay intact, but the stalks are usually cut into ½-inch pieces.
One of the most common ways to cook bok choy is in a stir-fry, as it’s super quick and easy. All you need is a wok or frying pan, a few simple ingredients, and about 10 minutes.
Bok choy tastes similar to cabbage. It has a mild, fresh and grassy flavor with a slight peppery kick. The stalks have a celery-like crunch, while the leaves are soft and crisp. While both the stems and the leaves are edible (and quite tasty), you’ll want to separate them before cooking. The leaves cook much faster than the stems, so they should be added later. The leaves can stay intact, but the stalks are usually cut into ½-inch pieces.
One of the most common ways to cook bok choy is in a stir-fry, as it’s super quick and easy. All you need is a wok or frying pan, a few simple ingredients, and about 10 minutes.