Bok Choy is technically classified as a cabbage and is also sold under the name Chinese White Cabbage. You’ll also see it labeled bok choi. The stalks are crunchy and white and the leaves are tender and dark green, making it a very striking vegetable. You can eat it raw in salads or slaws, or cook it in a variety of dishes.
Bok Choy Stir Fry
We picked up all of our vegetables for this dish from Growing Washington, but you can find them at a variety of farmers market vendors including Alvarez Farms, Stoney Plains, Oxbow Farms, Willie Greens, Full Circle Farms, and Nash’s Organics.
Bok Choy Stir Fry
- 1 head bok choy
- 3-4 carrots
- 4 small spring onions
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- Splash of soy sauce
- Sesame seeds
1. Slice the spring onions and chop the carrots into small pieces.
2. Chop off the ends of the bok choy and slice the rest of it (stems and leaves) into 1 inch pieces.
3. In a wok or large frypan, heat 1-2 Tbsp of sesame oil over medium-high heat.
4. Add the onions and cook for 2 minutes, stirring regularly,
5. Add the carrots and the thickest parts of the bok choy stems to the pan and cook for another 2 minutes.
6. Mix in the bok choy leaves and thinner stems and cook for 1 minute. Turn off the heat and continue to stir for another minute or two.
7. Add in the vinegar and the splash of soy sauce and stir to combine.
8. Serve, topped with sesame seeds.
Bok Choy Stir Fry Closeup!
Chef’s Notes: I don’t have a lot of experience eating bok choy. The flavor is mild, very similar to cabbage. It works well in a stir fry. You could also add broccoli, cauliflower, kale, or garlic to this dish easily. While it was very good and satisfying hot, we also used it as a topping for salad the next day. I added just a bit more rice vinegar to the mix and tossed the cold mix with salad. The bok choy (with the oil, vinegar, and soy sauce) served as plenty of dressing for the salad.
