History- Cultivated in China since ancient times, bok choy is commonly known as chinese cabbage. In fact, "brassica chinensis", to use its scientific name, is indeed classified as a cabbage, although its white stalks more closely resemble celery without the stringiness, while the dark green leaves of the most common variety of bok choy is similar to Romaine lettuce. Bok Choy can be found in soups and stir-fries, appetizers and main dishes. The Chinese commonly refer to bok choy as pak choi or "white vegetable."
Health Benefits- Bok choy's popularity comes not only from its light, sweet flavor, crisp texture and versatility, but also from its nutritional value. Not only is bok choy high in vitamin C and vitamin A, two antioxidants which neutralize free radicals in the body to protect against disease and support immune function and healthy skin, it is also very low in calories and fat. Bok choy also provides a source of dietary fiber. Fiber is important to the diet as it supports heart health, and maintains bowel regularity. Fiber also supports colon health by keeping the walls of the colon clean, and fiber can help lower cholesterol by binding to cholesterol in the digestive tract and helping to remove it from the intestines. In addition, bok choy provides protein needed for muscle and tissue development and maintenance, along with bone-building calcium.
Preparation- Look for bok choy
with firm, crisp stalks and leaves that are free from any signs of yellowing. Bok choy will stay fresh
for more than a week, but ideally, it should be used within a few days for the best
flavor. Remove the base of the plant and rinse each stalk under cool, running water. Bok Choy can be added to stir-fries, soups, or served as side
dish with seasoning. Bok choy has a high water content and should be
cooked quickly over high temperature so that the leaves become tender
and the stalks stay crisp. In Chinese stir-fried dishes and soups, bok
choy is usually added toward the end of the cooking process so it
remains crisp. Since the leaves cook much more quickly than the stalks,
it’s a good idea to add the stalks first and then the leaves about a
minute later.
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Bok Choy
History- Cultivated in China since ancient times, bok choy is commonly known as chinese cabbage. In fact, "brassica chinensis", to use its scientific name, is indeed classified as a cabbage, although its white stalks more closely resemble celery without the stringiness, while the dark green leaves of the most common variety of bok choy is similar to Romaine lettuce. Bok Choy can be found in soups and stir-fries, appetizers and main dishes. The Chinese commonly refer to bok choy as pak choi or "white vegetable."