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
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.
By Nava Atlas, author of The Vegetarian 5-Ingredient Gourmet. Copyright (c) 2002 Nava Atlas. Reprinted by permission of Nava Atlas.
By Nava Atlas, author of The Vegetarian 5-Ingredient Gourmet.