bok choy

Bok Choy Red Cabbage Salad

I’ve made this salad two weeks in a row. Inspired by the fresh organic bok choy at the Highland Park Farmers Market, one week I made it with an apple and the next week I used the juice of a clementine. I preferred the apple, but both versions of bok choy red cabbage salad got gobbled up.

Ingredients

• 1/3 – 1/2 red cabbage, chopped
• 5-6 bok choy leaves
• 1 medium onion (red or yellow) – optional
• 1 piece of ginger root
• 1 tsp. coconut oil or olive oil
• sweetener: 1 apple or juice of an orange or a clementine (or use both the apple and the citrus juice)

Chop the onion. Chop the peel off the ginger root and chop into pieces. Put it aside. If using, peel and chop the apple. Heat a wok-like pan with the oil; when hot, saute the onion. After five minutes, add the chopped cabbage, chopped apple and chopped ginger. Chop the white parts of the bok choy off from the green parts. As the white part is thicker and takes longer to cook, add it first to the pan. If using citrus juice, add it now to the pan. After about ten minutes (or when the cabbage starts to soften), add the green parts of the bok choy leaves. Cook about three more minutes.

This makes a small portion – feel free to double or triple the amounts.

This recipe is inspired by the classic red cabbage salad, which I believe is a Russian dish. Of course, the Russians didn’t have bok choy to add the greenery.

Bok Choy with Onion

This recipe for bok choy is so simple it’s almost not a recipe at all but a suggestion to cook up some tasty bok choy. This vegetable with succulent white stems and dark leafy greens at top tastes delicious slightly cooked. In the photo, both the white and the green are parts of the bok choy. The purplish red is the red onion.

Ingredients

• Olive oil
• 1 onion, red or yellow
• 1 bunch of bok choy

Chop up the bok choy into bite size pieces. Chop up the onion. Warm a wok-like saucepan with olive oil, then add the chopped onion and saute for about five minutes. Add the bok choy, mix with the onions, and saute for about ten minutes. Serve warm. Or, if you are like me and you make this hours before serving, serve at room temperature (though I think it tastes best warm – but don’t recook it, that will ruin the dish).

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Can you get bok choy in your local grocery store? Maybe it has a different name? If you can’t get bok choy, which darky leafy greens can you get? If you have prepared bok choy, how do you cook this vegetable?