Bok Choy: More Than Just Stir Fry, Discover New Recipe Ideas
Image Credit: bokchoy soup/

Bok choy, also known as pak choi or pok choi, is a Chinese cabbage that is prized for its thick, emerald-green leaves and white, meaty stalks. In reality, the English translation of its Cantonese name is "little white vegetable." Bok choy is a hardy green that can withstand cold temperatures, making it a favourite early-season plant for gardeners in colder climates. It is common throughout southern China and Southeast Asia. Bok choy, a member of the cabbage family, is a coveted component in Asian cuisine because of its crispy texture that endures high heat. The sturdy stems carry lots of fibre to keep you feeling full, and the greens are dense in nutrients but low in calories. Bok choy is rich in vitamins C, K, A, and B6, as well as folate, calcium, and beta-carotene. It has only nine calories and 1.5 grammes of carbs per cup when consumed raw. The most typical preparation method is to dice the cabbage into little pieces for a stir fry. However, if you don't look into other cooking techniques, such as those listed below, you're missing out on their many benefits.

Here are some dishes you can make with bok choy:

Braised bokchoy

Braising the greens is a wise choice if you want to give your bok choy a deep flavour.


  • 1 bokchoy
  • 1 cup chicken broth or vegetable stock
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 teaspoon of chilli paste
  • 1tsp vegetable oil


  • Bokchoy should first be divided into its individual leaves, with the larger ones being chopped into smaller pieces.
  • Heat a wok over medium heat. And add vegetable oil, ginger, garlic and chilli paste. Fry it for a few seconds.
  • Add bok choy and chicken broth to completely cover the bok choy leaves. Cook them for about 20 minutes, stirring occasionally, until they are soft and have absorbed all the liquid.
  • Stir the mixture regularly to prevent it from burning. And serve it hot when it's cooked.

braised bok choy/

Bok choy greens can also be roasted in the oven if you'd rather forego the stove.


  • 1 bok choy
  • Salt to taste
  • 1 tbsp oil


  • First, cut the bok choy leaves into even pieces after separating them from the central stem. Place them on a baking pan, then sprinkle them with salt and oil. 
  • You should bake them in the oven at about 400 degrees for about 20 minutes, or until the leaves begin to turn brown.
  •  A full-sized bok choy doesn't quickly roast like small ones because of its high water content. This dish might be best reserved for your tiniest bok choy.

Bok choy soup

Bok choy is a type of cabbage green that is ideal for adding to soup recipes because of its sturdy white stems, which hold up well to boiling. This vegetarian version of the traditional Vietnamese pho soup recipe with bok choy, mushrooms, and a poached egg in the broth will appeal to fans of udon noodle soup. With this recipe for bok choy and chicken soup, you can keep things straightforward but delicious while dressing up ramen noodles with a spicy ginger bok choy soup. In fact, you can use any other type of green in your preferred soup recipe in place of the green tops of bok choy leaves. They are a fantastic substitute for collards, spinach, and even kale.

Bokchoy salad

Although bok choy is usually eaten cooked, there is no reason why the raw greens can't be added to a salad for a light, nutty flavor. The ideal leaves to use are baby leaves, especially when combined with romaine or another mild green.


  • ½ cup olive oil
  • ¼ cup white vinegar
  • ⅓ cup white sugar
  • 3 tablespoons soy sauce
  • 2 bunches of baby bok choy, cleaned and sliced.
  • 1 bunch of green onions, chopped
  • ⅛ cup slivered almonds, toasted
  • ½ (6-ounce) package of chow mein noodles


Combine olive oil, white vinegar, sugar, and soy sauce in a glass container with a lid. Shake the container well after covering it. In a salad dish, combine the bok choy, green onions, almonds, and chow mein noodles. Serve after tossing with dressing.