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How to Cook Bok Choy 3 Easy Ways :

Looking for a vegetable side dish that's ready to eat in less than 10 minutes? Learn how to cook bok choy! I suggest you a vegetable full of delicious benifits, rich in fiber and adorable even for children who refuse to eat vegetables !
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Ingrédients
  

1-On the Stove :

  • 1 head of bok choy
  • 1 tsp. olive oil or butter
  • 1 garlic clove, minced
  • Chili flakes, optional
  • Soy sauce

2-On the Grill

  • 1 head of bok choy
  • Olive oil
  • Seasonings of your choice
  • Sesame oil
  • Soy sauce

3-In the Oven :

  • 1 head of bok choy
  • Olive oil
  • Seasonings of your choice

Instructions
 

1-On the Stove :

  • Stir-fried bok choy is a quick and easy way to enjoy this leafy green. It cooks up in less than 5 minutes! The key to fantastic stir-fried bok choy is cooking the stems first before adding the tender greens. You can also combine it with other meats and vegetables to create a one-pan meal.
  • Chop the bok choy : Start by trimming off and discarding the root stem. Then, remove the green leaves from the stalks, chopping the stalks into 1/2-inch pieces and the leaves into 1-inch pieces.
    Test Kitchen tip: Since baby bok choy is nice and tender, you can remove the root stem and cook the leaves whole. Or, for a meatier texture, leave the stem intact and halve the bok choy lengthwise.
  • Cook the stems with garlic : Heat a wok or skillet over medium-high heat. Add a teaspoon of olive oil or butter and add the chopped stalks along with a minced garlic clove and a pinch of chili flakes (if you like). Cook for about 2 minutes, until the garlic is fragrant and the stems are lightly softened.
    Note : If you’re using baby bok choy, you can just cook the garlic in this step.
  • Wilt the greens : Add the greens and a splash of soy sauce or water. Cook for another 2 minutes, covered, until the greens are wilted. If you’re using baby bok choy, the dish is finished if the stems are tender when pierced with a fork.

2-On the Grill :

  • When it’s nice outside, I’ll take any opportunity to fire up the grill! The trick here is cooking the bok choy over indirect heat so the leafy greens don’t char before the stems cook all the way through.
  • Prepare a gas or charcoal grill for indirect heat. Halve the bok choy lengthwise, keeping the cores intact, and brush them with olive oil. Feel free to add any other seasonings here, like salt and pepper, chili flakes or garlic powder.
  • Grill on the direct heat side : Place the halved bok choy cut-side down on the hot side of the grill. Cook for about 45 seconds, until charred. Flip and cook for 45 seconds on the uncut side.
  • Finish cooking on the indirect heat side : Transfer the halves to the indirect heat side and cover the grill, cooking for 2 to 3 minutes until the stems are tender. Before serving, dress the bok choy with sesame oil and soy sauce, or drizzle it with this sweet-and-spicy dipping sauce.

3-In the Oven :

  • OK, so this method takes slightly longer than 10 minutes, but it’s completely hands-off, so it’s worth it! You might not think of roasting bok choy, but it’s in the cabbage family and cooks up just as well as roasted Brussels sprouts or cabbage wedges. Using a high-temperature oven creates a sweet, caramelized exterior with crispy edges. This might be your new favorite way to prepare this vegetable!
  • Prepare the bok choy : Preheat the oven to 450°F. Halve the bok choy lengthwise, keeping the cores intact. Place the bok choy in an even layer on a parchment-lined baking sheet and drizzle with a few teaspoons of olive oil. Season the halves with a pinch of salt and other spices, if desired.
    Test Kitchen tip: If your bok choy is very large, consider quartering it instead of halving.
  • Roast : Pop the pan into the oven and roast for 10 to 15 minutes, until the edges are lightly browned and the stems are tender when pierced with a fork. You can flip them halfway through if they look like they’re browning too quickly.
    If none of these cooking methods strike your fancy, try using bok choy raw! You can use it in any recipe that calls for cabbage or Brussels sprouts.