Some people call it Chinese cabbage, but the proper name is Bok Choy, and if you think you haven’t eaten it before, think again. If you’re a lover of Chinese food you’ve eaten it, you just didn’t know what that green leafy stuff with the white steams were.
Not only found in Chinese markets anymore, Bok Choy is pretty easy to find everywhere and it is one of the lowest calorie vegetable you can eat (about 13 calories in 4 ounces.) Rich in Vitamin C and K, it also has more vitamin A, carotenes, and other flavonoid polyphenolic anti-oxidants than cabbage and cauliflower. Pretty impressive stuff.
Bok Choy’s stems are stunningly white and its leaves gorgeously green, it is Swiss chard’s beautiful cousin. There is also baby Bok Choy which is adorable and delicate and used in the following recipe.
Braised Bok Choy
I sautéed one and half cups of bite size pieces of pork (with fat on it) in hot sesame oil until it was deeply brown and crispy. I next added four cloves of chopped garlic, and tons of grated ginger and stirred quickly and removed it from the heat. I placed 15 cleaned baby Bok Choy side by side over the pork bits and drizzled ¼ cup of honey over it, and threw in one whole dry chili pepper. I then added one cup of vegetable broth (you can use any kind of broth) and one ½ cup low sodium soy sauce. I covered the pan and baked in a preheated 350 oven for about 30 minutes. I served them with roasted whole walnuts on top. You can serve this in a bowl with a knife, fork and spoon because the broth is very good.
(Just place salted walnuts on a sheet pan and bake for 10 to 15 minutes)