5 Healthy and Easy Ways to Prepare Bok Choy

Bok choy is a member of the cruciferous family of vegetables, so it's related to broccoli, Brussels sprouts, arugula, cauliflower, cabbage, and kale. It's most commonly found in Asian foods, but you can serve it as a side with any meal. 


Why You Should Eat Bok Choy

Bok choy
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Since it's a cruciferous vegetable, you can be sure bok choy is loaded with good nutrition. In fact, one cup of raw shredded bok choy has only nine calories. One cup of cooked bok choy has only 20 calories, so this is a great veggie to add to a weight loss diet. Bok choy is also high in calcium, potassium, folate, vitamin C, and vitamin A. 

Bok choy goes by other names such as white cabbage, pak choi, and white vegetable. Your local grocery store may only carry regular grown-up bok choy but go with baby bok choy if you can find it. Baby bok choy is much more tender and has a milder, sweeter flavor.

Then when you're ready, flip through the slideshow to learn how to cook your bok choy.


Steamed Bok Choy

Bok Choy
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Bok choy is easy to steam, especially if you choose baby bok choy. The most important thing is to rinse your bok choy thoroughly to remove any grit that might be stuck on the leaves. It only takes about 6 minutes to steam your bok choy. Toss the steamed bok choy with a little olive oil, garlic, salt, and pepper.


Bok Choy in a Stir Fry

Shrimp stir fry
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Bok choy can be stir-fried and served solo or featured as in ingredient in a more complicated stir-fry dish.


Bok Choy in a Soup

Shrimp wonton soup with baby bok choy
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Bok choy is an excellent ingredient for soup—try adding a few pieces of baby bok choy to chicken soup or vegetable stew.


Grilled Bok Choy

Grilled Bok Choy
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Bok choy can be grilled right on the grates or in a pan placed on your grill. If you don't have a grill or it's too cold outside to use it, then try broiling the bok choy instead. Finish with a little soy sauce and chili oil.


Braised Bok Choy

Chinese Cabbage
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Braise your bok choy in a tasty liquid such as chicken, beef or vegetable broth. Braising is similar to steaming, but you get extra flavor from your braising liquid.

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Article Sources
  • United States Department of Agriculture Agricultural Research Service National Nutrient Database for Standard Reference Release 28. "Basic Report: 11116, Cabbage, Chinese (Pak Choi), Raw."