Stir-fried Very Baby Bok Choy Recipe - Viet World Kitchen (2024)

FAQs

What is the difference between baby bok choy and bok choy? ›

What is the difference between regular bok choy and baby bok choy? There is virtually no difference between regular-sized bok choy and baby bok choy. Baby bok choy is harvested earlier than regular-sized bok choy, and as a result, the vegetable is naturally smaller and overall is a bit sweeter.

The stalks of bok choy are prone to grit, much like leeks, so be sure to clean bok choy thoroughly 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.

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.

In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.

The vegetable is also high in potassium, magnesium, and calcium, all of which help to reduce your blood pressure naturally. Some studies show that eating sufficient potassium can help to lower sodium-induced high blood pressure.

Harvest bok choy as the plant forms a good size with thick stems usually 7- 10 weeks after planting. As bok choy can regrow, it is possible to harvest up to half the plant, which encourages new leaf growth. To harvest cut at the base of the stem.

A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)

It has thick, juicy stems and mild, sweet leaves, making it the perfect gateway veggie if you're not sold on kale and collards. The best part? It's edible, stalk, stem and all! You'll find the full-sized version in most grocery stores, where you may also see baby bok choy.

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.

How do you cut bok choy for stir-fry? Slice the bok choy in half or quarter lengthwise for stir-fry. If using a large bok choy, dice it into bite sizes first. Bok choy has a mild and subtle cabbage-like flavor and a slightly bitter taste.

How do you make stir fry taste like a restaurant? ›

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Bok Choy, also known as Chinese White Cabbage, is a cruciferous vegetable that is a member of the cabbage family. It has a round tender white bulb on the bottom with long celery-looking stalks and dark leafy greens on top. The entire vegetable is edible and can be enjoyed either raw or cooked.

Bok choy can be refrigerated for 3 to 7 days. Place the unwashed bok choy in a breathable plastic bag in the crisper. If you need to store the bok choy for a longer period of time, you can boil it in water for 2 minutes and then rinse with cold water and place the bok choy in the freezer.

Baby Bok Choy

These smaller bok choy just need to be washed thoroughly before you add them to the dish. If you are using baby bok choy instead, consider adding a little more of the vegetable than the recipe calls for, since the flavor won't be as strong as the adult vegetable.

Each head of baby bok choy is roughly the diameter of a soda can. You can use regular bok choy instead of baby bok choy, although I prefer the sweeter and more delicate flavor of baby bok choy.

Baby bok choy has a slightly milder flavor, a tenderer texture and a higher ratio of green leaves to stem than does mature bok choy.