These adorable little heads have relatively tender stems and leaves, and they range from about 3 to 10 inches in length. The recipe below calls for baby bok choy, which you see pictured here. Have fun experimenting with them! In general, differences in color and shape won’t affect how you cook this vegetable. They all look slightly different – some have green stems instead of white, while others have gorgeous purple leaves. These days, numerous varieties are available at farmers markets and grocery stores. It’s related to vegetables like turnips, napa cabbage, and broccoli rabe, which you can tell from its mild, mustardy flavor. So grab this tasty green the next time you’re at the farmers market or grocery store! There are so many delicious ways to use it.Īlso known as pac choi, pak choy, and Chinese white cabbage, bok choy is a member of the mustard family.
#You choy plus#
Below, you’ll find a quick and easy sautéed baby bok choy recipe, plus links to additional bok choy recipes worth trying.
#You choy how to#
If you’d like some more specific suggestions for how to cook bok choy, don’t worry, I’ve got you covered. Or enjoy it raw in a salad, sandwich, or wrap! It lends itself well to all sorts of recipes. If you haven’t worked with it before, it has a delicate flavor with hints of mustardy spice, and you can eat every part of it – the crisp, juicy stalks as well as the lush, dark green leaves. To store, place in a plastic bag and refrigerate.Right after radishes and asparagus, bok choy is one of the first vegetables to appear at our local farmers markets in the spring. When added to stir-fries, it goes well with mushrooms, meats, fish or shellfish. To prepare, yu choy can be blanched for several minutes and served with a sauce such as oyster sauce or black vinegar. Despite the confusion, the choy sum family of greens are all members of the cabbage family and all provide greens that can be very tasty in a variety of foods. Bok choy sum has a broader stalk with an appearance that looks the same as bok choy, except it contains smaller flowering stalks in the center of the green. Bok choy sum, which also may be referred to as choy sum, is not the same as yu choy, although both bok choy sum and yu choy may be referred to as choy sum. However, other greens are also referred to as flowering greens and cabbage greens, so it becomes difficult at times to determine which green may be required in a recipe when so many names exist. The name choy sum translates into "flowering green" or "cabbage heart" which it is. This green may be referred to as edible rape, yow choy sum, choy sum, yow choy, Chinese flowering cabbage, or green choy sum. Yu choy may be a confusing green since it has so many other names, some of which often refer to other types of greens. It is also a green that is harvested for the seeds which are used to produce cooking oil and lamp oil. As the plant ages the stalks become fiberous and somewhat bitter or tangy tasting. When the plant is young, tender and flowering, the stalk and green leaf are harvested to be used in stir-fry dishes, soups and salads, similar Chinese mustard greens. An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.
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