Bok Choy

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Bok choy is a traditional stir-fry vegetable from China and is an excellent source of vitamins A, B-complex, and C.

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How to Prepare:

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Rinse bok choy, separate leaves from the thick white stem, and chop both into 2 inch wide diagonal chunks.

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How to Store:

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Wrap bok choy in a damp towel or put it in a plastic bag and place in the hydrator drawer of the refrigerator. Store for up to 1 week. Leaves will lose integrity and wilt if allowed to dry out.

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How to Cook:

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Bok choy can be enjoyed steamed, stir-fried, or raw.

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Information adapted from From Asparagus to Zucchini

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Recipes

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Stir-Fried Bok Choy with Ginger and Garlic

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Ingredients

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  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 cups chopped fresh bok choy
  • 2 tablespoons reduced-sodium soy sauce
  • Salt and ground black pepper
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Preparation
nHeat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

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Recipe courtesy of The Food Network

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Udon Soup with Bok Choy and Poached Egg

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Ingredients

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  • 4 to 5 cups vegetable or chicken broth
  • 2 whole star anise
  • 1 stick whole cinnamon
  • 2 large eggs
  • 2 (7-ounce) packages fresh or frozen udon noodles
  • 4 to 5 large bok choy leaves, sliced into ribbons
  • 2 spring onions, thinly sliced
  • 3 to 4 tablespoons soy sauce
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Preparation

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Bring the chicken broth to a simmer in a medium saucepan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.

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Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose.

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Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.

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Recipe courtesy of The Kitchn

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Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry with Coconut

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Ingredients

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  • 1 tablespoon safflower oil
  • ¼ large head cauliflower, cut into 1/2-inch-thick slices
  • ½ large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
  • ½ pound large shrimp, peeled and deveined
  • 3 large garlic cloves, finely chopped
  • ½ teaspoon sambal oelek or other Asian chili sauce, or to taste
  • 1 tablespoon agave syrup
  • 2 teaspoons fish sauce
  • ½ cup fresh basil leaves, plus more for garnish
  • 3 tablespoons unsweetened flaked coconut, toasted
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Preparation

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Heat 1-½ teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.

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Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining ½ teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.

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Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately. Top with coconut flakes and more basil.

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Recipe courtesy of Martha Stewart 

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Bok Choy and Kale Fried Rice With Fried Garlic Recipe

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Ingredients

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  • 1 whole head of garlic, peeled
  • Kosher salt
  • ¼ cup vegetable oil
  • 3 cups day-old cooked jasmine or short grain rice 
  • 2 cups chopped kale (about 4 ounces)
  • 2 cups chopped bok choy (about 4 ounces)
  • 1 Thai bird's eye chili, finely minced
  • ¼ teaspoon ground white pepper
  • 1 teaspoon soy sauce
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Preparation

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For the Fried Garlic: Transfer garlic to the bowl of a food processor or mini food processor. Pulse until garlic is very finely chopped but not a paste, about 12 short pulses, scraping down sides as necessary. Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl.

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Set a fine mesh strainer over a heat-proof bowl. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately strain. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic and oil separately.

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For the Fried Rice: Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.

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Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

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Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

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Recipe courtesy of Serious Eats

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Bok Choy and Radishes Recipe

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Ingredients

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  • 1 head bok choy
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 12 radishes, thinly sliced
  • 1 shallot, sliced
  • 1 teaspoon lemon-pepper seasoning
  • ¾ teaspoon salt
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Preparation

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Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces. In a large skillet, cook bok choy stalks in butter and oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through.

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Recipe courtesy of Taste of Home

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