Baby Bok Choy with Cashews
Bok choy is quick and easy! Learn how to make this bok choy that is simple, yet delicious, in just 15-minutes. All you need is baby bok choy, olive oil, garlic, green onions, and roasted, salted cashews.
“Simple is Best” Bok Choy
Sometimes the simplest things are the most enjoyable. My mother whipped up this quick and easy baby bok choy dish the other night. This bok choy was so good I made her make it again the next day so I could watch with pad and pen in hand.
Making My Mom’s Bok Choy
Getting a “recipe” is hard on my mom actually, as she never makes anything the same way twice, and she never measures (obviously not a baker). I make her weigh things.
“How much bok choy is that mom?” She looks at me as if I’ve just asked her how many miles there are to the moon. I get the kitchen scale down from the cabinet.
What Does Baby Bok Choy Taste Like?
Bok choy is in the cabbage family, but doesn’t have the same spiciness that members of that family often have.
Cooked, bok choy is mild and sweet. The leaves wilt like spinach while the stalks stay crisp-tender, somewhat like celery.
Ways to Adapt this Recipe
Why cashews? Because that’s what we had on hand. Almonds would work too. If you want, you could jazz the bok choy up a bit with a little freshly grated ginger and a shake of chili pepper flakes.
Tips for Preparing Bok Choy
- Look for baby bok choy specifically, which is smaller and better for stir-fries like this.
- Buy bok choy with firm, crispy stems and bright green leaves. Avoid bok choy with floppy stems or browned, bruised parts showing.
- Rinse the bok choy thoroughly before cooking. Like celery and other greens, dirt can sometimes collect between the leaves.
- To prepare bok choy for cooking, snap off the large outer leaves until you get to the small leaves clustered together in the middle. Trim the base, but leave it intact so those small leaves stay together. You’ll cook both the large outer leaves and these small inner leaves.
- Bok choy cooks quickly! It only takes about 5 minutes on the heat for the leaves to wilt and the stems to become tender.
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