What’s in Season? Bok Choy
As the spring farmers market season kicks off, one of the freshest greens you’ll find is bok choy — also written as bok choi, bak choy, or pac choi. This crisp, leafy vegetable is a staple in Asian cooking and belongs to the Brassica rapa species (var. chinensis), making it a cousin to cabbage, kale, and mustard greens.
While still considered a specialty crop in the U.S., bok choy is gaining popularity for its delicate flavor, quick cooking time, and impressive nutritional benefits. It grows best in cool weather, so you’ll find it in abundance at early spring and fall farmers markets.
Nutritional Benefits
Bok choy is a nutrient powerhouse with just 24 calories per serving, making it an ideal veggie to add to your weekly meals. It’s especially rich in:
- Vitamins A, C, and B-complex
- Calcium (often cited as one of the highest-calcium leafy greens)
- Iron, potassium, and magnesium
Storage Tips
To keep bok choy fresh and crisp:
- Wrap it in a damp towel or place it in a plastic bag.
- Store in the hydrator drawer of your refrigerator.
- It will stay fresh for up to one week.
- Avoid drying out — once the leaves wilt, they lose flavor and texture.
How to Cook Bok Choy
Stir-Fry Method:
Separate the leafy tops from the thicker white stems. Chop both into 2-inch pieces, keeping them separate. The stems need a few more minutes of cooking than the tender leaves.
Steaming Option:
Steam bok choy stems for a few minutes, then add the leaves until just tender. Toss with a flavorful marinade or dressing for a quick side.
Sesame Soy Braised Bok Choy
Looking for a simple and flavorful way to enjoy bok choy? Try this easy braised version that’s rich with umami and perfect as a side dish or served over rice.
Ingredients:
- Several small heads of bok choy
- 2 tbsp neutral oil
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/3 cup vegetable or chicken stock
- 1 tbsp sesame oil (or to taste)
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp honey, maple syrup, or sugar
- Sesame seeds for garnish
Instructions:
- Trim the root ends off bok choy. Separate leafy tops from stalks and chop both into bite-sized pieces.
- Heat a skillet over medium-high heat (2–4 minutes). Add oil and swirl to coat.
- Add bok choy stems and stir-fry for about 5 minutes.
- Add garlic and ginger; stir briefly until fragrant.
- Add bok choy leaves, stock, sesame oil, soy sauce, rice vinegar, and honey.
- Cover, reduce heat to medium-low, and simmer 5–8 minutes until tender and glazed.
- Uncover, sprinkle with sesame seeds, and cook off any excess liquid over medium-high heat.
Serves 4
Find It Locally
You can often find bok choy at the Whitewater City Market and other spring markets. Pick up a bunch, try a new recipe, and enjoy this fresh, seasonal star while it’s in its prime.