Bok Choi: Crisp Stalks and Tender Leaves!

Bok choi, also known as pak choi or Chinese white cabbage, is a beloved vegetable in Asian cuisine. Its name, derived from Cantonese, means 'white vegetable', reflecting its characteristic pale, crisp stalks that contrast beautifully with its tender, vibrant green leaves. Bok choi’s flavour is mild and subtly sweet, with a peppery undertone reminiscent of mustard greens. The crunchy stems provide a satisfying bite, while the leaves are delicate and soften quickly during cooking, absorbing surrounding flavours beautifully. Its versatility makes it a staple in stir-fries, soups and steamed dishes.

Cooking Suggestions: How to Cook Bok Choi

• Stir-frying: Cook quickly over high heat with garlic, ginger and soy sauce for a flavourful dish.
• Steaming: Retain its natural flavour and nutrients, serve with sauces like black bean or oyster sauce.
• Boiling: Add to soups or broths for a tender, flavourful addition.
• Grilling: Lightly char the stalks for a smoky, caramelised flavour.
• Blanching: Quickly cook in boiling water before tossing with sesame oil or chilli oil.

Serving Suggestions: What to Pair Bok Choi With

• Pasta: Noodles or rice in stir-fries or soup dishes.
• Sauces: Soy-based sauces like hoisin, teriyaki or sesame ginger dressing.
• Protein: Such as tofu, chicken, prawns or beef.
• Spices: Aromatics like garlic, ginger and scallions for added depth.
• Toppings: Sesame seeds or crushed peanuts for a nutty crunch.