Bok Choy

Tired of all the holiday sweets and rich foods? Get back to healthy living with the new Make It Tonight "Vegetable of the Month" in Canadian Living Magazine. This month: 3 delicious recipes for bok choy.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about	-
cal	42
pro	1 g
total fat	4 g
sat. fat	trace
carb	2 g
fibre	1 g
chol	0 mg
sodium	28 mg
% RDI:	-
calcium	7%
iron	6%
vit A	21%
vit C	35%
folate	15%

Preparation:

Trim base of each bok choy; cut in half lengthwise.

In large skillet, heat oil over medium heat; fry garlic until fragrant, about 30 seconds.

Add bok choy and 3 tbsp (50 mL) water; cover and steam until tender-crisp, about 5 minutes.

Additional Information

Variations

Balsamic Bok Choy: Add 1/4 tsp (1 mL) salt along with garlic. After steaming, drizzle with 1 tbsp (15 mL) white or regular balsamic vinegar. Turn to coat.

Ginger, Soy and Sesame Bok Choy: Fry 1 tbsp (15 mL) minced gingerroot and pinch hot pepper flakes with garlic. After steaming, drizzle with 1 tbsp (15 mL) soy sauce and 1 tsp (5 mL) sesame oil. Turn to coat.

Tip: A member of the cabbage family, bok choy has a slightly bulbous base, crisp white stems and crinkled, spinachlike forest-green leaves. Bok choy comes in three sizes: standard at about 12 inches (30 cm) tall; smaller baby bok choy; and tiny heads that are 2 to 4 inches (5 to 10 cm) tall. A similar choy with pale green stalks is often called Shanghai bok choy and is an excellent alternative to baby bok choy. Bok choy is usually stir-fried with other ingredients but can also be steamed or sautéed for a side dish.