Delicious braised bok choy with soy sauce and garlic, an easy Chinese style recipe that highlights the Chinese cabbage’s delicate flavor.
Braised bok choy is so delicious! I made it for the first time a couple of months ago. We all liked it so much, that I made it three more times over the past few weeks. It’s such a lovely addition to any Asian-style dinner, and it’s very easy to make, so I don’t mind making it often.
What does bok choy taste like?
Bok choy is a type of Chinese cabbage. Its flavor is mild, with a very slight peppery taste. It’s best when lightly cooked. The Chinese style sauce I used today is delicious, and beautifully highlights the vegetable’s delicate flavor.
Is braised bok choy healthy?
It is. Just like other vegetables in the cruciferous family of vegetables, bok choy is rich in several vitamins and minerals and it also has anti-inflammatory properties.
But don’t eat it raw!
It’s always a good idea to cook bok choy (and other similar vegetables) and avoid eating it raw. Raw vegetables in the Brassica rapa family release an enzyme called myrosinase, which triggers a process that interferes with thyroid function. Cooking deactivates the enzyme. I was amazed to read about the woman who ate so much of the raw vegetable that she sent her system into a severe form of hypothyroidism, respiratory failure, and coma. But she was eating at least 2 pounds of it per day! Which most of us are very unlikely to do.
What to serve with braised bok choy?
It’s such a versatile vegetable. It goes with any meat, really. But any Asian-style dish will go particularly well with this recipe. I most often serve it alongside soy sauce chicken or Asian meatballs.
What about leftovers?
I don’t often have leftovers when making braised bok choy. But when I do, I find that they keep well in the fridge, in an airtight container, for 3-4 days and can be gently reheated in the microwave on 50% power.
Braised Bok Choy
- 1 tablespoon refined coconut oil
- 6 baby bok choy (2 lb), halved lengthwise
- 1/2 cup chicken broth
- 2 tablespoons dry white wine
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon konjac flour, or 1 teaspoon cornstarch
- Heat a large, wide saucepan over medium-high heat, about 3 minutes. Add half the oil and brush to coat.
- Add half of the bok choy, cut sides down. Cook 3-4 minutes, until browned. Remove to a plate and repeat with the remaining oil and bok choy.
- Meanwhile, whisk together the sauce ingredients, except for the konjac flour.
- Return the bok choy to the pan. Pour in the sauce. Bring to a boil. Reduce heat to medium-low, cover, and cook about 10 minutes, until bok choy is just tender.
- Remove the bok choy to a serving platter. Mix the konjac flour with 2 tablesooons cold water, and stir the mixture into the saucepan. Bring to a boil. Cook, stirring, until the liquids turn into a thick sauce, 3-5 minutes. Spoon the sauce over the bok choy and serve.