Bok choy is an Asian vegetable that’s widely available in western
markets, including well-stocked supermarkets. Late spring/early summer
is when it’s seasonal, and it’s now making its appearance at local farms
and produce markets.

A member of the cabbage family, bok choy has frilly green leaves atop a
crunchy white stalk. It comes in bunches, much like celery, and can be
used in many of the same ways. The same is true for baby bok choy
(sometimes called choy sum), a squatter, greener variety. To use, simply
clean the stalks and leaves and slice though them crosswise or on the
diagonal. Both the leaves and stalks are edible and both can be used raw
or very lightly steamed or stir-fried. Bok choy and the other “choy”
vegetables are rich in vitamins, minerals and various antioxidants.

STIR-FRIED TOFU WITH BOK CHOY
Serves: 4
This simple stir-fry is a great way to highlight this crunchy vegetable.

16-ounce tub firm or extra-firm tofu
2 tablespoons light olive oil
1 large onion, quartered and thinly sliced
1 good-sized bunch (about 10 to 12 ounces) bok choy
1 teaspoon grated fresh ginger, more or less to taste
3 tablespoons light soy sauce or teriyaki sauce, or to taste

Cut the tofu into 1/2-inch-thick slices. Blot well between clean
tea-towels or several layers of paper towel, then cut into 1/2-inch dice.

Heat half of the oil in a stir-fry pan or wide skillet. Add the tofu and
stir-fry over medium-high heat until golden on most sides. Remove to a
plate.

Heat the remaining oil in the same skillet. Add the onion and sauté over
medium heat until golden. Add the bok choy (both stalks and leaves) and
ginger. Stir-fry briefly, just until leaves are wilted. Stir in the tofu
dice, season to taste with soy sauce, and serve at once.