Bok Choy

  • Common name: Bok choy (bok choi)
  • Type: Leafy green
  • Scientific name: brassica rapa subsp. Chinensis
  • Filipino: Pechay

Flavor profile: mustardy

Best used as: stir-fry or soups


Easy Bok Choy

  • 1 tablespoon olive oil 
  • 2 cloves garlic, crushed and chopped
  • 8 heads baby bok choy, trimmed and cut into bite-size pieces
  • 1 pinch salt to taste
  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve as a side or over hot brown rice.

Tip: Protein can be stir-fried and added for a more substantial meal.


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