Also known as Chinese mustard, bok choy (Cantonese for “white vegetable”) has grown in China for more than 6,000 years. The vegetable features a bulb-like base with thick white stalks and large dark green leaves that retain sweet flavor and crisp texture after cooking. Raw or cooked bok choy is an excellent source of antioxidant vitamins A and C, and a good source of folate, which helps to prevent birth defects, calcium and potassium. The vegetable is fat-, saturated fat- and cholesterol-free and has low amounts of sodium.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Spicy Asian Shrimp & Bok Choy||60 min prep|
|Bok Choy Salad||20 min prep|
|Bok Choy Saute||20 min prep|
|Chicken, Bok Choy & Garlic Stir Fry||60 min prep|
Select firm stalks without brown spots and fresh, not wilted, leaves. Store wrapped in paper towels in the refrigerator crisper for up to a week. Bok choy lends itself to being stir-fried, boiled and steamed. Separate stalks (which cook longer) from leaves, rinse both well and drain. Cut stalks into small diagonal slices; shred or cut leaves. Cook stalks until tender (3—4 minutes to boil, 6 minutes to steam, 5 minutes to stir-fry) and leaves just wilted (1—1 1/2 minutes to boil, 2—3 minutes to steam, 2 minutes to stir-fry); do not overcook. In addition to Asian dishes, eat bok choy stalks raw and substitute it for cabbage in other dishes.