This morning I harvested some baby bok choy from box 4. I love this bok choy – mild flavor, lots of ways to cook it and it grows well in Phoenix. I grow 4 per square in my 4×4 box. I will be planting a lot more next time.
5 Facts about Bok Choy
- Bok Choy looks similar to celery but is actually part of the cabbage family.
- Bok Choy is great in stir frys, soups and it can be eaten raw.
- Bok Choy is a super veggie – a great source of vitamins A, B, C & K!
- Bok Choy (like other cruciferous veggies) have cancer fighting properties.
- Bok Choy has been grown and harvested in China for more than 5,000 year.
- *Bonus* It is YUMMY – even my 8 year old asks for 2nds!
I had a few people as how I cook it so I thought I would share. This is my quick sauté but I also wilt the leaves with Swiss Chard or add it to soups, stocks and stews. It is very versatile.
First cut the ends off your veggies and wash thoroughly. Then set them out on a paper towel to dry – pat them with another one too (water and oil is no fun).
While it is drying add a couple of tablespoons of your favorite oil to your pan on medium. I use coconut oil and it only adds to the yummy flavor.
Once the oil is heated and the bok choy is dry you can add it to the pan.
You’ll want to cook it down for a few minutes then add your favorite spices. Be careful to not go too heavy; this veggie is mild and too much spice can overwhelm it. I like just salt and pepper, maybe garlic.
Today I got crazy and used a spice mix from Trader Joe’s – crazy good!
So at this point you can take if off or cook it down a bit more to soften the stalks.
If you are interested in growing your own Baby Bok Choy (I just love saying it) I recommend Baker’s Heritage Variety.
Hope you and your family enjoys is as much as ours does!
