The first time I tried baby bok choy I was hooked and now I have to say it’s one of my favorites in a Saute (I prefer the word saute over stir-fry). Baby bok choy reminds me of celery and swiss chard all in one; its whitish ribs are fleshy, crisp and mild flavored, and its veined dark green leaves have a more subtle flavor than those of cabbage.
Buying
When I buy baby bok choy I look for compact, firm fresh ribs with no brown spots. I’m OK if the leaves are slightly wilted as long as they are dark green. I don’t buy organic for all my fruits and vegetables but this one I do.
Serving Ideas
I usually have baby bok choy as my main vegetable in a saute having it accompanied with a variety of vegetables I may have available at the time like broccoli, yellow squash or tomato. I separate the ribs from the leaves and cut them into bite size pieces and cook them first. I only cook them for a few minutes to keep them crisp. I add the leaves at the last minute since they require a short cooking time. I usually turn off the heat after the baby bok choy and other vegetables are cooked. I will then add the leaves and tomato folding them in with the other vegetables and allow the steam and heat to slightly cook them.
Another serving idea is to use the raw ribs of the baby bok choy and add almond butter or peanut butter and eat it as a snack. The left over dark green leaves I add to my salad.
Nutrition
Baby bok Choy is an excellent source of potassium and beta caratene, and a good source of vitamin C and folic acid. It contains vitamin B6, calcium, and iron and it’s loaded with phytonutrients and antioxidants.
Storing
Store in a perforated plastic bag in the vegetable compartment of the refrigerator. Baby bok choy is more perishable than other vegetables and will keep for only a few days; wash at the last mintute.