Bok Choi
Brassica rapa subsp. chinensis
Other names
Paksoi, Bok choy
Similar veggies
Tatsoi, baby bok choi
A quick introduction
Bok choi is one of the most widely knows asian greens and can therefore easily be found in Dutch supermarkets (under the name 'paksoi'). They grow quite well at our farm but can be a little smaller than what you are used to. The fleshy stems stay deliciously crunchy in stir-fries (when not overcooked). We also grow a beautiful mini bok choi variety in fall that has light green stems and can be used in much the same way as its bigger brother.
Storage
Bok choi keeps well for a few days in the vegetable drawer in the fridge.
Season
Spring and fall
Suggestions for preparation
Bok choi is great in stir-fries and adds great texture. We like to throw bigger chunks of bok choi into a very hot pan, sauté them for a minute or two, add finely chopped garlic and ginger and sauté all together for a few more minutes. Add some soy sauce at the end and remove from heat. This way the stems remain crunchy and add a nice texture to stir-fries or noodle soups.
Recipes
Make Mapo tofu and serve it with steamed or stir fried bok choi and white rice.
A tip from one of our members: “I often add bok choi to a noodle soup with miso as a base. I lately made Oof Verschurens miso soup with kombu. Make a broth (use 10 grams of kombu and 20 grams of bonito flakes for 1,5 L of broth) and add 6 spoons of shiro miso. For a noodle soup you might want to add some chicken broth as well. It takes a few hours to make this, I use this recipe when I don’t have that much time.”
Another tip from one of our member: stir-fry vegetables with Korean gochujang chili paste. Quick and easy!