How to Cook Bok Choy by Boiling
Bok choy, also known as Chinese cabbage or pak choi, is a leafy, green vegetable that is frequently used in Chinese cooking. While it is often combined with other ingredients in a stir-fry, bok choy is also delicious when steamed or boiled and served on its own as a healthy and flavorful side dish.
Bok choy, also known as Chinese cabbage or pak choi, is a leafy, green vegetable that is frequently used in Chinese cooking. While it is often combined with other ingredients in a stir-fry, bok choy is also delicious when steamed or boiled and served on its own as a healthy and flavorful side dish. A single 3 ounce serving of bok choy contains only 14 calories and 0.18 grams of fat.
Step 1
Wash the bok choy thoroughly before cooking. This can be done with the bok choy completely intact or after chopping off the base so that the stalks can be washed individually. Let water run over all of the leaves and stalks and clean off any dirt with a vegetable brush.
Step 2
Use a chopping knife to cut the leaves off the stalks after washing. Chop the stalks into pieces approximately 1 to 1 1/2 inches long.
Step 3
Fill a cooking pot with water and add 1/4 tablespoon salt for every quart of water. Place the pot onto a stovetop burner and bring the water to a boil.
Step 4
Place the stem pieces into the water once it has begun to boil. Allow the stems to boil for 2 minutes, then add the leaves. Boil for an additional 2 minutes and then remove the pot from the heat.
Step 5
Pour the bok choy and water into a colander in the sink. Allow the water to drain out, then remove the bok choy from the colander with tongs and serve.