How to Cook Bok Choy

Most supermarkets store this vegetable around the year. With a hundred-gram serving of the vegetable containing a minimal 13 calories, and an abundance of vitamin and protein content, nutrition values of the vegetable have been responsible for its use in many healthy recipes. Here are five different methods for preparing it.

Ingredients:

• Bok choy, 1½ pounds
• Water (as per requirement)
• Butter, ½ teaspoon
• Salt (as per taste)
• Pepper (as per taste)

Method:

• Separate the leaves and the stems of the bok choy. Now cut the stems into long slices and add them to a casserole dish.
• Place the leaves, torn into smaller pieces, in the same dish as the stems.

• Add enough water so as to steam the vegetable and place in the microwave.
• Microwave the vegetable for two to three minutes and remove the leaves. Now let the stems be microwaved for another 2 minutes or so.
• Place the leaves and the stems on a serving dish and season it with the butter, pepper and salt.

Ingredients:

• Baby bok choy, ¾ pounds
• Butter, salted, 2 tablespoons
• Garlic, minced, 1 tablespoon
• Asian sesame oil, toasted, 1½ teaspoons
• Vegetable broth, 1 cup

Method:

• Take a heavy pan and add the broth and butter to it.
• Let the broth come to boil.
• The next step should be to add the garlic and baby bok choy.
• Bring the flame to low and let the mixture simmer.

• Now remove the bok choy from the pan and let the mixture in the pan boil.
• Turn off the flame and add the toasted Asian sesame oil to the mixture.
• Place the bok choy on a serving dish and pour the mixture over it.

Ingredients:

• Bok choy, 1½ pounds
• Vegetable or peanut oil, 2 tablespoons
• Soy sauce, 1 teaspoon
• Asian sesame oil, toasted, 1 teaspoon
• Salt (as per taste)
• Pepper (as per taste)

Method:

• Separate the leaves of the vegetable by removing the bottom of the plant.
• Rinse every leaf individually with cold water and pat it dry.
• Separate the stems and the leaves. Cut the stems into long slices and the leaves into tiny bite-sized pieces
• Both of these take different amount of time to be cooked, thus can't be added to the skillet together.

• Now take a skillet, add the oil to it, and heat it on medium flame.
• Once the oil is hot, add the stems to the skillet and stir it with a spoon.
• Keep stirring the bok choy for three to four minutes.
• Next add the leaves and continue stirring for three to four minutes more.

• Drizzle a little water and cover the skillet.
• Allow it to sit for about a minute and then turn off the flame.
• The vegetable should be cooked by now while retaining its fresh and crisp appearance.
• Drizzle the soy sauce or sesame oil on the bok choy depending on your preference for dressing and season it with salt and pepper.

Method:

• Take a pan and pour the stock into it. Now add the bok choy and let it simmer for five to six minutes.
• After the vegetable looks slightly cooked, add the ginger and garlic and allow the soup to simmer for another five to six minutes.
• Turn off the flame, remove from heat and serve.

Ingredients:

• Bok choy, 1½ pounds
• Chicken stock, 4 cups
• Cheese, shredded, 1 cup

Method:

• Take the chicken stock in a pan and braise the cut stems of bok choy in it for a couple of minutes.
• Now add the leaves and cook it for some more time.

• Turn off the flame and drain the stock.
• Use the stalk to make a cheese sauce.
• Now place the cooked bok choy on a baking dish that has been oiled lightly and pour the cheese sauce over the vegetable.
• Bake it for about 15 to 20 minutes and then let it sit for a while before serving.