Bok Choy – A Vegetable I Have to Learn to Love

Bok Choy has little to recommend it as far as I can see. Its stems are watery, its leaves wimpy, and it cooks down to an almost flavorless almost nothing.

And yet it keeps appearing in my CSA basket.

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During CSA season, I plan meals around the contents of the weekly basket. I have no problem whipping up a dinner with asparagus as the main event, or radishes, or even a mixed greens salad. But bok choy just doesn’t seem to have the personality to hold its own as the main feature of a meal.

But it’s in the basket, so I have to use it. So here are some ways I’ve some up with.

  • Salads – The chopped raw stems add a crispy texture to a rice salad or tossed green salad, and the leaves can be added to salad greens
  • Stir fry – Maybe this is how this vegetable is most commonly used. I used it in a radish sauté last week. It added some bulk to the dish, but not much else.
  • Snacks – If you’re a little thirsty or just want to feel something crispy in your mouth, you can munch on some raw bok choy.
  • Beans – Add some to the pot when you’re cooking beans. I admit I haven’t tried this yet, but it’s on this week’s agenda.

If anyone else who’s had a happier experience with this vegetable has some other suggestions, please share.

 

 

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