Bok choy is considered "Chinese cabbage"
To store, keep in bag in the fridge.
To clean, rinse off leaves and stems.
Our Farabaugh favorites for bok choy is in stir fry, Bok Choy Salad, and Bok Choy Chicken Soup.
BOK CHOY SALAD
½ C red wine vinegar
½ C olive oil
½ C white sugar
1 T soy sauce
1 medium or 2 small heads Bok Choy
3 green onions
¼ C slivered almonds
2 (3 oz.) packages ramen noodles, crushed
In a small bowl, whisk together vinegar, oil, sugar, and soy sauce. Set aside. Chop the Bok Choy and green onions and add to large bowl. Just before serving, sprinkle with the noodles, almonds and dressing. Toss to coat.
Best eaten same day to maintain awesome crunch.
BOK CHOY CHICKEN SOUP
1 T vegetable oil
1-2 green onions, thinly sliced
1-2 cloves garlic, minced
3 cans chicken broth
2 C water
4 C potatoes, diced (or ½ bag noodles)
1 small head bok choy (about 3 C)
4 carrots, sliced (about 1-½ C)
2 stalks celery, sliced (about 1 C)
2 precooked, skinless, boneless chicken breasts, diced or shredded
Heat vegetable oil in large pot over medium heat; cook and stir onions and until softened. Add garlic; stir 2 minutes. Add broth and water, potatoes, bok choy, carrots, and celery; bring to boil. Reduce heat and simmer until veggies are slightly tender, about 10-15 minutes. Add chicken and salt and pepper to taste; simmer another 10 minutes. YUM!
NOTE: Add more water if you like a bit more liquid in the soup.