Bok Choy Recipes: Thinking Outside the Wok
“Bok Choy Recipes” is a new column that features Chinese vegetables in recipes other than stir-fries. Symbolized by bok choy, the veggie that people are most familiar with, this column will showcase recipes featuring bok choy and other leafy Chinese vegetables.
While most people may think “stir-fry” when it comes to Chinese vegetables, the truth is, they are quite versatile. They can often be used in soups, appetizers, and main dishes. Napa cabbage, for example, considered to be one type of bok choy, tastes great stewed or steamed. Of the more than 20 varieties of bok choy in Asia, there should be a few at your local Chinese or even Western supermarket. (I have counted five at the Chinese markets where I live in Queens, NY.) Depending on the variety, bok choy is available year-round, as some thrive in heat; others, in cold.
In additional to reaping the benefit of avoiding same-cooking-method boredom, preparing food in a different ways helps you get more nutritional bang for your buck.
