Bok Choi is a Chinese cabbage. It is also
known as Pak Choi. Bok Choi finds its place commonly in stir-fry and spring rolls. Its leaves are simply great in salads. This cabbage is a seasonal vegetable and finds place in our veg tray during autumn and winter.
Though it owes its origin to China, it has become a popular European food. The main reason for this increased popularity is the widespread liking for Chinese dishes. Bok Choi is a major ingredient of almost all the popular Chinese dishes.
The plant is easy to be grown and bok choi get harvested from October to March. Due to its increased popularity, the vegetable is made available even in August. Bok choi is rich in Vitamin C, folic acid, calcium and beta-carotene. It is also a storehouse of many essential mineral salts such as iron and magnesium. Apart from these nutrients, Vitamin B2 and B6 are also present in bok choi. Due to this reason, bok choi finds palace in pregnancy diets. Just one cup of cooked bok choi will see to it that one quarter of your daily calcium requirement is met with.
You need to look for firm stalks and fresh leaves while selecting bok chois. Slimy stalks and dull leaves are signs of a deteriorating bok choi. The fridge-life of bok choi is around a week. The vegetable should not be washed before keeping in the fridge.
The stalks and leaves of bok choi need to be cooked separately. The stalks require more time to be cooked, as they are thicker. Always keep the tender inner leaves for salads. The tougher outer leaves should be cooked where as the soft inner leaves can be eaten raw. Bok choi leaves can also be added to a soup during the final stages of cooking. For the easiest bok choi recipe, steam the chopped vegetable for four minutes and serve along with soy sauce.