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.
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:
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