Braised Bok Choy with Ginger Pork Bits and Roasted Wanuts


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)





About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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4 Responses to Braised Bok Choy with Ginger Pork Bits and Roasted Wanuts

  1. Tasty Eats Ronit Penso says:

    “it is Swiss chard’s beautiful cousin” – that’s a good one 🙂


  2. johncpicardi says:

    Oh thank you… LOL


  3. takatucker says:

    I love stir-fried Chinese cabbage.
    1 boil 5~10seconds
    2 stir-fry with grated garlic, salt&pepper, and soy suce
    3 add some sesame oil at last
    it’s simple, but it tastes good^^


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