“Bok Choy” also known as “Chinese Cabbage” is a leafy vegetable widely used in Chinese Cuisine. The Asian Market near us usually carries many different varieties of this leafy green like Chinese Bok Choy, Baby Bok Choi, Korean Pak Choi and so on. On my last trip to the Asian market, I was really confused with all the different varieties of this vegetable.
Bok Choy Thoran
I have made Baby Bok Choy Salad once and liked it. I wanted to try an Indian recipe with Bok Choy and so I came home with Chinese Bok Choy, the one pictured above. I prepared a Thoran with these greens and it tasted similar to cabbage but with a stronger or slightly bitter taste. Most Asian recipes for Bok Choy call for a quick stir fry in garlic or ginger flavored oil. However, I cooked Bok Choy for a longer time so that the stems softened and it tasted less bitter.
- If you prefer a crunchy texture, do not cook the Bok Choy for more than 5 minutes.