Add fresh bok choy to your shopping trolley this April.
Thanks to our love of stir-fries, bok choy has become widely available. This leafy green vegie has a white stem, so it’s sometimes known as Chinese white cabbage. It has a slightly mustardy flavour and is a great source of vitamin C, folate and fibre.
Mature bok choy has long leaves with thick white or green stems. Baby bok choy is more compact, with pale green stems, darker leaves and a slightly sweeter flavour.
Choose bok choy with fresh, green leaves and crisp stems. For maximum flavour go for the freshest you can find.
Store bok choy in the fridge for up to four days.
Bok choy is quick to cook. With the mature variety, separate the thick stems from the leaves, as the stems need longer to cook. The leaves need only a moment of steaming, stir frying or boiling until they are wilted and ready to eat. With baby bok choy, the stems aren’t as thick, so cook leaves and steams together.
3 ways with bok choy
For a green-filled side dish, cut bok choy into quarters, then steam or blanch until bright green and just tender. Drain, then toss with black bean sauce or reduced-salt soy sauce. Sprinkle with chopped nuts and coriander to serve.
Make a twist on traditional filo triangles. Combine sliced bok choy with low-fat ricotta, sliced mushrooms, pine nuts, basil and garlic. Place mixture onto filo, fold into parcels and bake until golden.
Create a delicious stir-fry. Toss bok choy in a wok with cooked, sliced chicken breast, fresh chilli, lime juice, a few cashew nuts, broccoli, a dash of reduced-salt soy sauce, ginger, garlic, coriander and any extra vegies. Serve stir-fry with rice or noodles.