Bok Choy, also known as Chinese cabbage, is a member of the brassica family. Bok Choy is the Chinese variety of Chinese cabbage and has smooth, dark green leaf blades. It does not form a head as does the Pekinensis variety (also known as Napa Cabbage). Bok Choy is an amenable vegetable — it can be roasted, boiled, steamed, stir-fried, microwaved, deep fried or eaten raw! You can also freeze Bok Choy.
1 cup shredded Bok Choy contains 63% DV Vitamin A, 52% DV Vitamin C, and 7% DV Calcium. It is considered to be a very good source of Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.
Braised Bok Choy
Start by heating oil in a large skillet over medium-high heat. Then, add greens, stirring to coat with oil. Stir until your greens are barely wilted. Add garlic and salt. Next, add any liquid – maybe even a homemade (or not) stock! Continue stirring until greens are tender and the liquid has cooked off. Finish with soy sauce, a squeeze of lemon, lots of chopped green onion and toasted sesame seeds, and serve!