Many find that bok choy is best enjoyed cooked. In general, start by cooking the stems for about 5 minutes, then add the leaves for the last minute or two. You can sautee it up on it own or add seasonings like ginger, garlic and soy sauce or tamari. Bok choy is a great starting point for a stir fry and it can be added to soups. I have even seen a recipe for combining chopped bok choy with fruit and almonds and tossing it a honey and vinegar dressing.
Bok choy should be stored in a bag or container in the fridge. You may find that after a few days the leaves become limp. This can be fixed if you soak them in cold water for about 30 minutes. If you are cooking the bok choy, this may not be necessary as it softens in cooking as well.
This recipe for a bok choy soup is from Farmer John’s Cookbook.
Creamy Bok Choy Soup
- 1 T peanut oil
- 1/2 cup chopped scallions divided
- 3 cloves garlic minced
- 2 t fresh ginger coarsley chopped
- 1 head bok choy chopped
- 1 large potato peeled and diced
- 3 c vegetables stock or water
- 1/4 t freshly ground black pepper
- Hot pepper flakes
- 1 t toasted sesame oil
- 2 T sour cream
Heat the peanut oil in a medium pot over medium high heat. Set aside a couple of tablespoons of scallions for a garnish. Add the remaining scallions, garlic and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.
Add the bok choy and potato. Pour the stock or water and add the salt, pepper and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.
Transfer the soup to a food processor or a blender and puree. Serve immediately, garnished with a dollop of sour cream and the remaining scallions.