Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Bok Choy

If you aren't using or aren't familiar with Bok Choy, you should be. This stuff has incredible flavor all its own. Sweet, not bitter. And full of nutrients. I have a recipe I came up with for it with shrimp, but it is great on its own. I frequently use it as a side dish. Had it last night with ham and mashed potatoes. Seasoned it with fresh garlic, s&p, and a few red pepper flakes.

Give it a try some time.

If you like Bok Choy, try Su Tong Choy (sp?) Baby Bok Choy that is fabulous. Mouth is watering thinking of both. Would be happy with a big plate of either!

I will have to give it a try. Baby bok choy is what I normally buy.

We eat it often. Throw it it chicken broth with some ginger, garlic, [bleep] mushrooms, scallions and Ling Ling pot stickers from Costco. Killer quick soup.

I'm just not eating that stuff. Spinach maybe. Collards, sure, but not that stuff.

I can see where that would be good, Ed. That's not that far from my shrimp and baby bok choy recipe, really.

Until I went to one of the local Asian food markets I never knew that there were so many different varieties of bok choy. I use it frequently in soups, salads, side dishes and main courses. It is good stuff.

I love it too !

Sorry for the very basic question here, are you just sweating it down/ sautéing in olive oil? Looks like a great dish. Have never tried it.

Yes. It'll still taste ok if you overcook it. But, you want it still light green with the leaves still "full", for lack of a better word. If the color goes to dark green, you're overcooking it.

Hope this description helps.

This is a great way to cook Bok Choy but I also cook it similar to cooking greens. Add onions, garlic, lemon zest and red pepper flakes, Cook till soft. Add in a good chicken broth and and cook till stalks are tender. Serve over cornbread. Yum!

BP...

Sure does, thanks.

Friend of mine grew it in his Garden this year. He gave me a few leaves to try. He likes it raw. It was very bitter to me.

There are many types of bok choy and I've not found one that is bitter. You sure it was bok choy? I grew mustard greens one time and abandoned that because of the bitterness.

Only green I grow right now is collards, but seeing FlyboyFlem's pics and his reports about his kale is making me think about going in that direction, too.

Fermented then distilled kale makes a most delightful moonshine.

As bok choy ages it gets bitter, thankfully in asian markets and high volume supermarkets it has little or no time to go from fresh and young to old and bitter tasting.