What is Bok Choy?

Bok Choy, Vegetable, Salted Vegetables

Would you feel guilty that we Lakeway Wildlife Removal have so many options in our grocery stores? Even supermarkets that carry only food have between 15,000 and 60,000 distinct items on hand! When you compare this to the fact that nearly half of what we eat comes from fast food or foods eaten away from home, is it any wonder that we never get around to choosing new and different foods?
Well, here’s a challenge. In the produce section (which contains all those terrific fruits and veggies you keeping telling yourself you need to eat more of) select a food you’ve never eaten or prepared earlier and give it a try. Alternate between vegetables and fruits. Select your”fresh food” by place on the rack or, if you’ve got a bit of an obsessive nature, select new foods alphabetically. Even if you have eaten an apple, have you tried different varieties like Honeycrisp, Pink Lady, Orange Pippin or Sweetango? You understand.
An often overlooked option at the start of the alphabet is the un-American-sounding bok choy or Chinese white cabbage. It is generally nestled in somewhere among the cabbages and greens. Also known as pak choi this non-head-forming cabbage is associated with Asian foods. However, it’s packed with nutritional goodies, such as vitamins (A, B-complex, K and C, which helps bones and brains), minerals, dietary fiber and antioxidants. It will help reduce bad cholesterol and it is filling. On top of that, you can eat a pound of it and take in under 60 calories. The only negative effect is that like other cruciferous vegetables (broccoli, cauliflower and cabbage) it may cause swelling in the thyroid gland for those who are prone to goiters.
If bok choy is not available where you live, take heart in the fact that it is easy to grow. Because it is possible to plant the seeds before the last frost, it’s one of the first veggies you can get from the garden. Smaller plants, which look just like whiter, less compressed celery with large green leaves, are more tender. If bought in a shop, it should keep for a couple of days. However, it’s ideal to use it right away to retain flavor.
You will eat both the firm stalks and the leaves raw. Unlike celery, with bok choy you don’t need to manage any”strings”
There are lots of ways to spice up bok choy with ginger, garlic, onion, sweet bell peppers, red wine vinegar and chilis. One of the best ways to prepare it’s in a stir-fry. Add protein by cooking it with beans, peanuts, chicken or pork. Sesame seeds are also a wonderful addition. Bok choy adds warmth to stuffings and texture to soups. Use it much like you’d use celery. It may also be steamed. If you need a low-calorie filler, or you run short on a salad or vegetable dish, bok choy is a good option to add not just more quantity, but more nutrients also.
Is not it time you be a little more adventuresome and try this veggie (and other fruits and vegetables) from your stand? Who knows, you may just learn how to love it enough to include it in your garden next year.