I can almost guarantee that 95% of grocery shoppers walk by the fresh produce isle look at bok choy and think “now what in the world is that?” and keep on walking. No worries my friends, I’ve come here to enlighten you on bok choy and all of its awesomness. So, next time you are walking with your friend down the isle at the grocery store and they say “what in the world is that,” you can use your totally awesome new knowledge to school them on bok choy. Don’t worry, you don’t have to thank me – just be eternally grateful that you stumbled upon this blog post.
Bok choy is a white cabbage, mainly used in Chinese dishes (soups, stir-fries and appetizers). Many refer to it as the Chinese cabbage or white cabbage, because it is just that…a cabbage plant, white of color, and is used in many Chinese dishes. The bottom part of the cabbage resembles celery, and the leaves look similar to Romaine lettuce. They say it has a mildly spicy flavor, but I don’t know if I believe them. It is full of vitamins A and C and when you are looking to buy some, you should look for one that is evenly colored, crisp leaves, and no soft spots (little brown spots on the leaves). It has a high water content, so it will turn limp really quickly – so, most of the time it is best to add it in at the end.
If you ever wondered what that zesty crunch and flavor is in Chinese dishes (usually cut in long strings), it is non other that bok choy! My favorite way to cook it is with celery, cut into long strings to mimic the looks of noodles and make a Chinese noodle dish!
You can go here and here to learn more about bok choy.
Now that we are done with all that bok choy info mumbo jumbo, here is a bok choy recipe! This is so deliciously good, and you might not even realize that you are eating it in the comfort of your home – you might envision yourself in your favorite Chinese restaurant!
Velvet Chicken with Bok Choy
Adapted from Eatingwell.com
2 chicken breasts, cut into thick bite size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons, rice wine vinegar
1/3 cup chicken broth
2 tablespoons soy sauce
6 scallions, chopped
1 tablespoon finely chopped fresh ginger
4 cups trimmed and halved bok choy
Crushed red pepper
1. Cook rice according to directions.
2. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine vinegar, and 1/4 teaspoon salt in a medium bowl. Stir until cornstarch is totally dissolved and no clumps are visible. Add in the chicken, and mix until the chicken is covered. Marinate in the fridge, uncovered, for about 30 minutes (your whole meal won’t be ruined if it isn’t that long).
3. Meanwhile, combine broth, soy sauce, 1/2 teaspoon cornstarch, and 2 tablespoons rice wine vinegar in a small bowl.
4. Bring water to a boil in a saucepan (about halfway filled with water). Add 1 tablespoon oil and one the water is boiling, turn the heat to medium-low. Carefully add in the chicken and gently stir so it doesn’t clump together. Cook until the chicken is cooked through, but be careful because if you cook it too long it will become chewy.
4. Once the chicken is cooked, drain the chicken in a colander.
5. Heat a pan (or wok) on medium heat and add some EVOO. Then add the scallions, ginger, and crushed red pepper and stir fry for about 20 seconds. Add bok choy and salt and stir fry until it is almost crisp-tender (1 to 2 minutes). Add the chicken and the sauce that we created earlier with broth and soy sauce (make sure to stir it up before you put it in, so it isn’t clumpy). Cook another 2 to 3 minutes.
5. Serve on top of rice and enjoy!
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