Eating Organic Veggie & Fruit Recipe Blog: Bok Choy in a skillet or wok

Bok Choy

In an earlier post I talked about using bok choy in salads. In this post I'd like to talk about cooking bok choy in a skillet or wok.

Doug's favorite thing to do with bok choy is to use it in our wok. He came up with his own recipe for it that is his favorite. And he can't give you exact measurements because he just puts in what looks right to him based on the amount of bok choy we have. There are two types of bok choy that we've used, baby bok choy and the regular bok choy pictured to the right. We prefer the wok because it holds more and we don't have to clean off the stove top which doubles as counter space for us.

This recipe started from Ale-Braised Bok Choy recipe we found. We tried the ale instead of the chicken or vegetable broth and didn't like it. So I suggested that we use the broth the next time.

I do all the cutting and preparation on this dish and Doug does the cooking. I don't think he trusts me with the vegetable broth or chicken broth as he likes more of it in this dish. Here's the recipe he uses:

4 - 6 baby bok choys
1 cup of some type of onion (leeks, maui onions, regular onions, green onions, your choice)
4 or 5 cloves of garlic
low-sodium vegetable or chicken broth
olive oil

Now here's where the recipe varies depending on what veggies we have on hand. I've posted some pictures below. Sometimes I will add shredded carrots, celery, etc. Last night we had some kale that needed to be used up and so we used that in it. I also cut up the remaining celery leaves and added them. On other occasions I have added Radicchio when I have it. It makes a nice colorful dish and adds a different flavor to the recipe. See the picture below.

Bok choy, Kale and Onions

I separated the baby bok choy and cut the ends off. Then I wash it and let it drain off the water in a strainer while I work on the rest.

Last night I also cut up the kale too. I also had put aside some bok choy stalks that I didn't use in the salad. I cut them up as well.

I cut up a cup full of the maui onions.

Doug took the remaining five cloves of garlic and cut and smashed them up.

I cut up the celery leaves I had left and placed them in a dish of water to clean.

We heat the wok and add some olive oil.

We added the garlic, onion and celery leaves to brown.

After those are brown, we added the bok choy and kale. If we are using the baby bok choy we just cut a small portion of the end off and place the whole stalk and leaf in. If we are using regular bok choy we cut the stalk in small slices and then tear the leaves off. If you're adding other veggies like the shredded carrots they would go in at this point too.

Then we add either low-sodium vegetable or low-sodium chicken broth to the mixture and saute it until it's all tender and can be cut with a fork.

I added some soy nuts or pumpkin seeds to mine so that I get the benefit of the nuts. Doug prefers his plain.

You can also steam bok choy if you prefer it that way.