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Appearance: 
Bok Choy is a non-heading type of cabbage related to the Chard family. Varieties
include Pai Tsai, Shanghai, Pak Choy, Lei Choy and Canton Pak Choi. All of these varieties
can be identified by their dark green leaves and white ribs, with the exception of
Shanghai varieties, which produce light green ribs and leaves.
Use and Preparation:
Both the leaves and stalks are tender, and impart a mild cabbage flavor. This vegetable
can be cooked on its own or added to stir-fry dishes, soups, salads and side dishes were
its flavour blends nicely with a magnitude of other foods. Bok Choy is good boiled,
steamed, sauteed, stir-fried and raw. In the recipes that follow any variety can be used
with good results. To prepare, separate ribs and rinse under cold running water to remove
trapped dirt particles, drain and chop as desired. Like most leafy greens Bok Choy reduces
in volume as it cooks and can be prepared in 2-3 minutes. Bok Choy can easily be
substituted in recipes calling for cabbage, spinach or chard.
Hot Oriental Soup / Chicken
Chow Mein / Creamed Bok Choy
| Hot Oriental Soup |
|
| 6 cups (1.5L) flavorful beef or pork stock |
1 medium carrot, diced |
| 1 medium onion, diced |
1 medium stalk celery, diced |
| 4-6 leaves Napa cabbage, coarsely chopped |
2-3 heads Baby Bok Choy, spit in four sections |
| 1 medium Jalapeno pepper, finely chopped (or to taste) |
Salt and pepper to taste |
| In a stockpot, combine stock, carrot, onion and celery.
Simmer until vegetables are cooked, add Napa cabbage, Baby Bok Choy and Jalapeno pepper,
season with salt and pepper. Simmer for 10 minutes, re-season to taste, serve hot. |
| Makes: 4 servings |
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| Chicken Chow Mein |
|
| Marinade: |
|
| ¼ cup (50 ml) finely sliced scallion or green onion |
¼ cup (50 ml) oyster sauce |
| ¼ cup (50 ml) Sambal or dark soy sauce |
1-2 cloves garlic, finely chopped |
| 1 lb (500g) dark chicken meat |
Cornstarch for dredging |
| 1 head Baby Bok Choy coarsely chopped |
1 cup (250 ml) chicken stock |
| 2 tbsp (30 ml) corn starch |
¼ cup (50 ml) scallion or green onion coarsely chopped |
| 4-6 cups (1-1.5 L) cooked rice |
1-8 oz/230g pkg. chow mein noodles |
| Combine marinade ingredients. Marinate chicken pieces in
refrigerator overnight (8 hours). Dredge chicken pieces in cornstarch to coat. In a hot
wok add oil and allow to heat until oil begins to smoke. Add chicken to wok in small
amounts, and quickly stir-fry for 2 minutes or until chicken is crisp, remove chicken and
set aside. Add more oil to wok and heat. Add Bok Choy and quickly stir- fry until crisp
tender. Combine chicken stock and cornstarch; add to wok and stir. Return chicken to wok
and cook until stock is thickened. Add chow mein noodles, mix thoroughly and remove from
wok. Serve over rice, sprinkle with remaining scallion or green pepper |
| Makes: 4 servings |
|
|
| Creamed Bok Choy |
|
| ½ cup (125 ml) water |
1 tbsp (15 ml) soy sauce |
| ½ tsp (2 ml) instant chicken bouillon granules |
Several dashes black pepper |
| Dash garlic powder |
6 cups (1.5L) chopped Bok Choy |
| ¼ cup (50 ml) cream or milk |
4 tsp (20 ml) cornstarch |
| In a large saucepan combine water, soy sauce, bouillon
granules, pepper and garlic powder. Bring to a boil, add Bok Choy. Reduce heat, cover and
simmer about 5 minutes or until crisp tender. Blend cream or milk with cornstarch and add
to Bok Choy mixture. Cook and stir until thickened and bubbly. |
| Makes: 6 servings |
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