We are really enjoying all the amazing vegetables that come home with us each week as part of our Community Supported Agriculture share that we have purchased for the season. I love the challenge of having to think outside of the box and use vegetables in new and exciting ways.
And if I’m being completely honest with you, I also hate having to think outside of the box and come up with different ways to prepare vegetables, many of which I’ve never even purchased on my own, so I have no idea what to do with them!
It definitely takes some research and some creativity to make sure we eat all the vegetables we are given every week. But on the bright side, I do think my cooking skills are improving a bit, as is my ability to think about what flavors might pair well together.
Last week we got bok choy. This is a very easy thing to throw into a stir fry. But that’s what I did with the bok choy we received the week before, and I wasn’t interested in repeating the same dish.
So I put my thinking cap and suddenly realized that the bok choy would be a great addition to a coleslaw recipe. Which, of course, would go wonderfully well with barbecue, which is one of my favorite dishes!
Farmer’s Market Slaw with Bok Choy
Ok, so here’s what I used to make my slaw:
One of the delightful and disgusting things about organic produce is that they are not as immune to little bugs who like to taste test. This year the bok choy was one of their very favorites. So…a little less for me to eat, but still plenty to work with! You’ll see here that in addition to the bok choy, I have an onion (the only thing not grown locally) and some beautiful carrots, a small head of red cabbage (I only used half of it), and a few green onions.
First, I shredded the cabbage using a grater. Next time I’ll just throw it in the food processor (I’ve used the same model for 10 years and it’s still going strong!)!
Next, I cut up some green onions. I actually used my beloved Kitchenaid Shearsto do the chopping here. So easy! Those are a major workhorse in my kitchen, so if you don’t have a pair, strongly consider adding them to your wish list!
Now it was time to chop up the bok choy. I should add here that everything you are preparing needs to be washed thoroughly before you chop it up. Bok choy tends to be really dirty around the bottom, so give it extra care. Gritty slaw is not so tasty. Be sure to cut off the very tough bottoms of your bok choy, and then chop them a few times before putting them in the food processor, just to help it out a bit. The above picture shows what mine looked like after just a few pulses.
Now let’s deal with these gorgeous carrots, shall we? Cut off the very bottoms as well as the very tops, then chop each carrot 3 or 4 times, depending on its size. And chop ’em up really good in the food processor until they look like this:
Aren’t these colors just awesome? I was SO excited as I was putting it all together! It just looks like summer!
Next I chopped up half an onion. The next time I do this, I’d just go with 1/4 of an onion. It wasn’t bad with 1/2 an onion, but for me, less is more when it comes to this particular vegetable. You may feel differently!
This is the sauce I made for the slaw. It is 1/4 cup mayo, 1/4 cup plain yogurt, 2 tsp sugar and 2 tsp apple cider vinegar. That’s it! It is yummy!!!!
When you combine all these great elements, this is your reward for your hard work:
Definitely give bok choy a try the next time you make coleslaw. It is absolutely delicious and is now my go-to for when it comes in my weekly basket. After all, it means barbecue is on the menu! 🙂
How do you use bok choy?
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FAQs
Bok choy, a Chinese cabbage, is tender, sweet, and stands up well to heat — making it perfect for stir-frying. Cook it simply with garlic, black bean sauce, or shiitake mushrooms for a delicious side dish, or incorporate it into a frittata or bowl of ramen for a more substantial bite.
Which is the most recommended method for cooking bok choy? ›
For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves. Bring a pot of water to the boil and drop the bok chop into the water. Cook for 1-2 minutes or until just tender. Avoid overcooking as this will reduce the nutritional value and alter the texture.
What to do with a bunch of bok choy? ›
Bok choy is one of the most versatile ingredients out there—you can steam it, boil it, grill it, sear it, braise it or stir-fry it. The mild flavor means it can take on the flavor of whatever it's cooked in, so it's perfect for paring with savory or spicy sauces.
What protein to eat with bok choy? ›
Bok Choy Recipe Serving Suggestions
Serve it with any protein you like. It would be fantastic with crispy sesame tofu, baked tofu, tempeh, or a sunny-side-up-egg and a scoop of quinoa or rice.
How do you get the bitterness out of bok choy? ›
Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.
Should I soak bok choy before cooking? ›
The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.
How long does bok choy need to be cooked for? ›
Heat oil in a large skillet or wok over medium heat; cook garlic in hot oil until fragrant, 1 to 2 minutes. Mix in bok choy; cook and stir until the leafy green parts turn bright green and the stalks become slightly translucent, 5 to 8 minutes.
Is bok choy better steamed or boiled? ›
The best way to eat bok choy is to lightly steam or stir-fry it to retain its crisp texture. Overcooking makes it mushy. Bok choy has a delicious, mild flavor that pairs well with garlic, ginger, sesame oil, oyster sauce, soy sauce, chiles, or Whole30 peanut sauce.
Are you supposed to eat the stems of bok choy? ›
Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems. The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A.
When should I throw out bok choy? ›
Bok choy is quite delicate. It should be stored unwashed in a plastic bag (try to remove excess air) in the crisper drawer of your refrigerator. It will keep for up to one week.
You can consume all parts of the bok choy plant, including its white stems and green leaves. Here are some ideas for how to prepare and eat bok choy: Chop it and sauté it with olive oil, garlic, and ginger as a side dish or to top a grain like rice or quinoa. Dice it and add it to an Asian-inspired soup recipe.
Is bok choy a laxative? ›
Bok choy also contains a fair bit of fiber, which accounts for about two-thirds of the carbs in the veggie. We all know fiber can help you poop more easily (and that's reason enough to make sure you're getting plenty), but it's got 💩-loads of other benefits too.
What does bok choy do to your body? ›
Bok choy is rich in health-promoting nutrients, such as vitamin A, vitamin C, and vitamin K, calcium, and folate. When included in a well-balanced diet, bok choy's micronutrient profile can support immune function, bone health, and other markers of health.
Is bok choy anti inflammatory? ›
Like other dark, leafy greens, bok choy is an excellent source of the flavonoid quercetin. Quercetin can help to reduce inflammation in the body, which may help to reduce your risk of developing a variety of chronic health issues such as heart disease, diabetes, and cancer.
Is bok choy better raw or cooked? ›
It packs potassium, lutein, folate and 70 antioxidants, which makes it a candidate for cancer prevention, according to research. Bok choy loses a smidge of its nutrients when it's cooked, but it's also easier to eat more cooked than raw, so you'll probably come out about even.
to do the chopping here. So easy! Those are a major workhorse in my kitchen, so if you don’t have a pair, strongly consider adding them to your wish list!