Bok choy is such an attractive vegetable, it’s hard to believe that it also tastes pretty good and is easy to cook. I have seen several different sizes and varieties at the Asian market.
I first tried one of the highest-rated bok choy recipes on allrecipes.com. It is surprising how many vegan or almost-vegan recipes are highly rated on the site.
I initially cooked with the large, “full-grown” bok choy that is available in mainstream grocery stores. If it can be said that a vegetable looks intimidating, at over a foot tall with dark green leaves, then bok choy does look intimidating! However, the stalk is tender and sweet and the leaves do not get slimy or mushy when cooked.
The baby bok choy I found was around 8″ tall and very tender. I found it at the Asian market for 89 cents a pound, as opposed to $1.49 a pound at the regular grocery store for the “full-grown” version! I don’t know that I have a preference, as both varieties taste about the same.
Spicy Garlicky Bok Choy
1 pound bok choy or baby bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
2 cloves garlic, minced
1 tablespoon vegetarian “oyster” mushroom sauce
1 tablespoon light soy sauce
1 teaspoon Sriracha sauce, or more to taste
Optional: shiitake mushrooms, fried tofu cubes, green onions, brown basmati rice
Wash and slice bok choy, separating stalks from leaves. Heat 1/2 of each oil in a skillet, reserving half. Cook sliced stalks in oil on medium heat until they look about half-cooked, 3-4 minutes. Add sliced leaves and cook another 2-3 minutes. In a bowl, combine remaining half of oil, water, garlic, mushroom “oyster” sauce, soy sauce, and Sriracha. Pour over bok choy. Add fried tofu cubes, cooked shiitake mushrooms, and green onions and serve over brown rice for a whole meal.