I could not have asked for an easier Bok Choy recipe than this one from Steamy Kitchen. This recipe was just like the slogan of steamy kitchen, ‘Fast, fresh, & simple.’ It’s not a problem if you don’t know how to cook or prepare Bok Choy because this website takes you through the process step-by-step (with pictures)!

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Garlic, ginger, and sesame oil are the main flavour components of this recipe. The recipe also calls for the use of water, broth or wine. I have tested the recipe using each one of these fluid ingredients and I recommend using white wine and broth. The wine adds a more refined taste to the side dish providing a refreshing aftertaste.

Since the bok choy is cooked for a few minutes, it leaves the white stalks crunchy, providing a nice contrast of texture from the soft, not soggy, dark green leafy tips.

It’s about balance . . .

I have never been a fan of bok choy. It may be because bok choy is easy to overcook, making it as limp as celery that has been in the refrigerator for two weeks. Bok choy is a readily available vegetable in Singapore, so I thought I would give bok choy another chance. Now,  bok choy and I are best friends. After looking at the nutrition information of bok choy, I would say we are also friends with nutritional benefits (haha, I had too).

Why add bok choy to your diet?

  • It’s low in calories. 1/2 cup of Bok Choy has 10 calories! 10!!!
  • It’s low in carbohydrates. This is a benefit for people with diabetes looking for low carbohydrate foods.
  • It has as much beta-Carotene as approximately half of a small carrot.
  • Another way to add calcium in your diet. 1/2 cup of Bok Choy has 84 mg of calcium. Not bad considering one cup (250 mL) of milk has 322 mg!
  • It has Vitamin C baby! It has about the same vitamin C as half of a small orange.

I could go on and on about the other nutrients in bok choy, but trust me on this one, its a powerhouse of vitamins and minerals that will support your overall health.

What do you do with the leftovers?

This recipe served four and I have a family of two. It is important to reuse bok choy leftovers fairly quickly. The longer the green stuff sits in your fridge, the more likely it will go ‘off’.  So what did I do with my leftovers? I made use of them! I tossed them into a stir fry for dinner the next day and it was perfect! Look:

You can also boil, steam, or pan fry bok choy. I personally enjoy bok choy in soups, as the white stalk adds an enjoyable crunchy texture.

Tip: In Singapore, there are a variety of names for bok choy in the supermarket. It can be also go by the names: pak choi or Pek Chye, white cabbage, and/or Shanghai greens.

Overall recipe rating: 4/5 kiwis