While Bok Choy (aka bok choi, bak choy or pac choi) is a staple in Chinese stirfry, many of us aren’t too sure how to prepare it, what’s so good about it and how easy it is to grow.


Since it proliferates best in the cooler spring and fall climate around here, you can bookend the high season with this tasty refresher. Crispy and full of calcium (it’s a dark leafy green, after all), it also has vitamins A, B-complex, C and minerals. It’s also low in calories and its white stem has nice water content for quenching whatever has you parched.


I’ve always just steamed it, added it to soup at the last minute or sautéed with garlic and olive oil, but Jonathan was good enough to give me a few pages from a CSA (Community Sustained Agriculture) cookbook that included a few recipes. Here’s one from A. Doncsecz’s article in Vegetarian Gourmet (Spring ’93) that also includes a whole lot more from your garden.


Broccoli and Bok Choy Stir-Fry


1 T peanut oil

1 red bell pepper, julienned (matchsticks)

1 green bell pepper, julienned

1 bunch of green onions, chopped

1 cup broccoli florets

1 two-inch piece of ginger, grated

1 pound bok choy, shredded

1 T soy sauce

2 T sherry (or Bragg’s Liquid Aminos)

Salt and pepper to taste


Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly (3-4 minutes). Add bok choy and sherry (or Bragg’s); cook 2 minutes. Sprinkle with soy sauce. Serve hot. Two servings.