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  • Rita Date

Bok Choy (Pak Choi)

Bok choy,  also known as pak choi is a green cabbage-like Chinese vegetable. It is one of the few green leafy vegetables that my teenage son eats. but there is only so much Chinese food one can make.

I tried many different non-Chinese recipes and found that these work best. However when you do make Chinese food, make sure you include this vegetable. Bok choy is a very rich source of many vital phyto-nutrients, vitamins, minerals and anti-oxidants and it is easily available in the markets.

Roasted Baby Bok Choy

Ingredients: 2 heads baby bok choy, trimmed and leaves separated(use regular bok choy if smaller variety is not available — just cut in half) 2 tsp olive oil 2 cloves minced garlic 1/4 tsp salt 1 tsp lemon juice 1 1/2 tsp fresh or dried tarragon, chopped 1 tsp mirin or substitute with a bit of sugar dissolved in white wine Freshly ground pepper to taste

Directions: Preheat oven to 230 degrees Celsius. Toss bok choy, oil, salt and garlic in roasting pan. Roast, stirring twice until wilted and tender crisp, about 6 minutes. Whisk lemon juice tarragon, and mirin and pepper in a small bowl. Drizzle over bok choy. Enjoy as a side dish or add some tofu or paneer and you have a meal.

Braised Bok Choy with Tomatoes and Gruyere Ingredients: 1 kilo bok choy, trimmed and cleaned 2 large chopped tomatoes 2 tsp extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 cup coarsely chopped Kalamata olives 1/4 tsp salt 2 slices whole wheat bread, cut into small squares and toasted 1/3 cup swiss or gruyere cheese. Use any Indian brand if not available

Directions: Place oil and garlic in a pan over medium heat and cook until soft and fragrant, about 3 minutes. Add bok choy, tomatoes and olives. Cook and cover, stirring occasionally until bok choy is tender, about 8-12 minutes. Stir in salt, top with bread and cheese. Cover and cook until cheese is melted, about 2-3 minutes.

Poached Eggs with Bok Choy and Ginger Cream Sauce

Poached Eggs with Bok Choy and Ginger Cream Sauce   Step One: Cook Bok Choy Saute cleaned and finely diced bok choy in olive oil. Add salt, pepper, 1 tsp soy sauce, and a few drops of sesame oil.

Step Two: Poached eggs(2 eggs per serving) Use 2 tablespoons white vinegar in one quart of water. Slide the eggs into water that is barely simmering. Cook for 3-5 minutes until desired doneness. Step Three: Ginger cream sauce((serves 4-6 servings) Sautee 2 tsp of finely chopped onions in melted butter– do not brown. Add 1-2 tablespoons of chopped ginger. Next add 2 cups of heavy cream, salt and white pepper. Cook over medium heat, stirring. It is done when the mixture sticks to the back of the spoon.

Step 4: Make toast

Step 5: Assemble. Add a spoon of bok choy on the toast. Top with eggs and cream sauce.

Learn how to poach an here.

Recipes are adapted from and the

#bokchoy #HealthyEating #poachedeggs #recipes

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