SEASONALITY: You can find bok choy at the grocery store year-round, but peak season is May – August.
STORAGE: Bok choy should be stored in the refrigerator. For optimal freshness, do not wash until ready to use.
PREPARATION: Separate the stalks and rinse well in cold water. Cut and separate leaves from stems
TIPS FOR USE: Known for its mild flavor, bok choy is good for stir fries, braising, soups, or even raw in salads or slaws. Since the leaves cook more quickly than the stems, you’ll want to add them to stir-fries last.
A member of the cabbage family. It’s packed with Vitamins C and A. Just one cup of bok choy contains more than 100% of the recommended daily allowance (RDA) of Vitamin A, and close to two-thirds of the RDA of Vitamin C!
Vegetable Stir-Fry
Makes 4 servings
Ingredients
- 2 tbsp. olive oil
- 1 medium red onion, thinly sliced
- 1 red bell pepper, julienned
- 1 ½ cups green beans, cut into 2-3 inch pieces
- 2 cups cremini mushrooms, halved and sliced
- 3 baby bok choy, sliced into ½ inch pieces
- 3 cloves garlic, thinly sliced
- 1 tbsp. low sodium soy sauce
- 2 tsp. fish sauce
Instructions
- In a wok or large sauté pan, heat up olive oil
- Add onions and bell peppers. Sauté, stirring constantly, for 2 minutes.
- Add the green beans and mushrooms and sauté for 2 more minutes.
- Add the bok choy, garlic, soy sauce, and fish sauce and sauté until just wilted.
- Add pepper to taste and serve immediately
Any vegetables can be used in this recipe. Switch it up however you like!
Nutritional Info: Calories: 119, Total fat: 8.5 g, Total carbohydrates: 9.5 g, Protein: 3 g, Sodium: 554 mg, Fiber: 2.8 g
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