Produce of the Month: Bok Choy!
3.14.18— Bok choy! This leafy green vegetable is fun to say and one of the easiest to cook. Read on to learn more about its history and get some recipe ideas below.
Photo courtesy of Girl Cooks World
Background & History
A member of the cruciferous family of vegetables (which includes broccoli, cabbage, and kale, among others) bok choy has often been overshadowed by its trendier and more accessible siblings. But bok choy is slowly gaining recognition for its nutritional value, subtle, crisp taste, and endless versatility. All the makings of the next kale…
This Chinese vegetable has long been a staple in Asian cooking (Japanese, Korean, Thai etc.) and its cultivation dates back almost 6,000 years, making it one of the oldest cultivated vegetables in Asia. The name originates from the Cantonese words for white (bok) and cabbage (choy). It was introduced to the U.S. in the 19th century by Chinese immigrants but has only recently become more widely available in American supermarkets. Bok choy is available all year round but hits peak harvest season in winter.
– Bok choy can be found spelled in a number of different ways, often being sold as bok choi, pak choi, Chinese cabbage, Chinese white cabbage, Chinese mustard, Chinese mustard cabbage…
– It is extremely nutrient dense— it has been named #2 out of 41 nutrient-rich plants by the Centers for Disease Control and Prevention
– One cup of bok choy has 34% of the daily recommended value of Vitamin C and a full day’s intake of Vitamin A
– You can also find baby bok choy, which are a cultivar that mature quickly and remain more compact, and are more tender and sweeter
– Bok choy can be prepared very simply for its flavor to shine: wash thoroughly, pluck the leaves, stir-fry or steam in a skillet with some oil, garlic, and salt, and you’re done!
Spicy Potato, Bok Choy, and Shallot Hash Recipe (taken from Serious Eats)
Vegetarian, vegan, and gluten-free
By Kenji Alt-Lopez
– 1/2 pound (about 2 medium) russet potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
– 2 tablespoons plus 1 teaspoon vegetable oil, divided
– 1 large shallot, thinly sliced (about 1/2 cup)
– 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces(see note)
– 1 finely sliced serrano or Thai bird chili
– 1 teaspoon hot sauce (such as Frank’s RedHot), or more to taste
– Kosher salt and freshly ground black pepper
– 2 eggs
– Hot sauce, Sambal Oelek, or hot pepper relish for serving.
1. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.
2. Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.
3. Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm
4. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.