Bok Choy is a versatile veggie and according to Dr. Axe, considered the nutrient-dense cancer fighter, third on the Aggregate Nutrient Density Index. It can be eaten raw-sliced in a salad or on your veggie platter, thrown in a soup, seared, wilted, roasted, sautéed. It is a cruciferous vegetable, which also includes veggies such as kale, cabbage, broccoli, etc. Bok choy is high in nutrients and absent or low in the "bad" stuff. Here are the Top 10 Ways to Enjoy Bok Choy compliments of fruits & veggies more matters®:
- A Layer of Flavor. Add cut bok choy or baby bok choy to your favorite salad for a new layer of flavor
- Sick of Celery? Fill raw bok choy stalks with anything you would use to fill celery sticks. Try peanut butter, cream cheese or guacamole.
- A Simply Stylish Side. Cut some baby bok choy in half and braise with a mixture of your favorite stock, ginger, garlic, sesame oil, soy sauce and red pepper flakes for an elegant side dish.
- Salads & Sandwiches. Use raw bok choy leaves in salads or on sandwiches. It has a sweet flavor and is a tasty addition to spinach or mixed green salads.
- Add to Your Apps! Add raw stalks of bok choy to your favorite vegetable tray!
- A Leftover Makeover. Add chopped bok choy and onion to any leftover meat and pre-cooked veggie or rice mixture then toss in a skillet over medium-high heat. Scramble one egg for each person to be served, and toss over the veggie-meat mixture. Stir it all up and stir.
- Grill It! Cut baby bok choy in half, drizzle with olive oil and toss it on the grill. Add just a sprinkle of salt, turn once and enjoy.
- Great as Garnish. Use the tops of bok choy leaves as an attractive garnish when serving appetizers at your next party or get-together.
- Turbo-Charge Your Soups. Besides its enticing flavor and vibrant color, bok choy is great for adding last-minute nutrition to homemade or canned soups.
- Stir-Fry. Make an Asian-inspired stir-fry using chicken, snow peas, peppers, onion and bok choy. Clean the stalks, then give them a rough chop before adding to the wok.
Storing: For best results, use Bok Choy within a few days of purchasing. Store in a glass jar with a dry tea towel or paper towel, or sealed in a plastic bag wrapped in a tea or paper towel.
Preparing : Remove each leaf by tearing away from the root. Always thoroughly wash your produce in a store-bought product or with a solution of white vinegar and water. Spin dry or pat dry. Do not overcook! Bok Choy should be crispy. When overcooked, crispy turns to mush.