How to Start Using Bok Choy

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Related to Chinese cabbage, bok choy is a versatile vegetable with crisp, sweet leafy greens and white juicy, mineral-rich white stems. In addition to its earthy flavor, we love that bok choy retains its beautiful emerald green color when cooked. You can prepare the leafy green any number of ways: toss baby bok choy with homemade vinaigrette in a salad or add whole to spiced beef soup; the larger variety is excellent in stir fries. (Farideh Sadeghin/)Image may be NSFW.
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Look for crisp, bright green leaves and a firm, white stem. Avoid bok choy with dull, drooping leaves, yellow stems, or brown spots. Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Stir-Fried-Mushrooms-and-Bok-Choy-Donggu-Pei-Shucai/">Donggu Pei Shucai (Stir-Fried Mushrooms and Bok Choy)</a> (Kat Craddock/)Image may be NSFW.
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Like other leafy greens, store bok choy in the crisper drawer in a loose or perforated plastic bag. Don't wash bok choy until directly before cooking. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Hong-Shao-Niu-Rou-Mian-Taiwanese-Beef-Noodle-Soup">Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian</a> (Jenny Huang | Food Stylist: Tyna Hoang/)Image may be NSFW.
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Wash with cold water and cut away the root at the base. Baby bok choy can be cooked whole or eaten raw; for mature bok choy, separate the stalks and leaves before cooking them. The leaves cook much faster so you'll want to add them to your recipe right at the end, whether you're boiling, steaming, or stir-frying. Get the recipe for <a href="http://www.saveur.com/pork-cabbage-potstickers-dumplings-recipe">Pork and Cabbage Potstickers</a> (Farideh Sadeghin/)Image may be NSFW.
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Chef Steven Brown uses pumpernickel rolls for this "punk rock sandwich with a $25 cleaning bill;" but you could use any roll you like. Get the recipe for <a href="http://www.saveur.com/trout-reuben-recipe">Trout "Reuben"</a> (Ariana Lindquist/)Image may be NSFW.
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We first fell in love with these lightly spicy lo mein noodles when chef Marcus Samuelsson dropped by our kitchen to test drive some recipes for his Harlem restaurant, Streetbird Rotisserie. Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for <a href="https://www.saveur.com/article/recipes/marcus-samuelssons-sho-nuff-noodles/">Sho Nuff Noodles (Spicy Lo Mein with Pickled Greens, Bok Choy and Cabbage)</a> (Farideh Sadeghin/)Image may be NSFW.
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If you can't find choy sum, whole baby bok choy makes a fine substitute. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Asian-Greens-with-Garlic-Sauce/">Choy Sum (Asian Greens) with Garlic Sauce</a> (Farideh Sadeghin/)Image may be NSFW.
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