You may know this Chinese cabbage by its other name, pak choi, but no matter what you call it this veg translates beautifully into most dishes. Their smooth, dark green leaf blades give them a look slightly similar to mustard greens or celery, but are more winter hardy so tend to harvest closer to fall. Raw bok choy is mostly water, but is a rich source of Vitamin A, Vitamin C, Vitamin K and Vitamin B6, as well as calcium and folate - which is needed to regulate metabolism, good fertility health and heart health.
Bok choy can be used to substitute spinach in most recipes, but try this simple recipe for a stir-fry for something special.
Stir-Fry Bok Choy and Chard
- 2 Bunches of Chard
- 2 Bunches of Baby Bok Choy chopped into 1-2 inch pieces
- 1/2 of yellow or red Onion sliced thin
- 4 Cloves of Garlic, Minced
- 2 Tablespoon of Olive Oil or Vegetable Oil
Heat oil for 2-3 minutes on medium, add minced garlic and sauté until lightly roasted or 2-3 minutes on, DO NOT BROWN, brown garlic tastes bitter. Add sliced onion and sauté for additional 4-5 minutes until onion becomes a little soft and brown. Add Bok Choy, Chard and other vegetables such as broccoli like in the picture and cook it for 5-6 minutes. Great side dish with rice and chicken or fish.