Bok Choy

Store unwashed in a perforated plastic bag in the refrigerator crisper. 




Trim the white, tough base from the bok choy with a paring knife.

Pull the leaves apart and rinse in between them, under cool water. If the leaves are very sandy, fill a large bowl with cool water and swish the bok choy back and forth through the water until the sand washes away from the leaves.

Shake the leaves to remove excess water.

Cut the bok choy in half lengthwise with a chef's knife.


Cafe BT is an absolute favorite restaurant of mine.  I am so excited to have her recipe for one of my favorites!!  Thank you BT. Enjoy!!



Yield: 4 lunch servings or 2 dinner servings

Time : 30 minutes



2 salmon steaks: Rinse and wipe dry.  Use tweezers to remove the pin bone.  Rub salmon steak with

1 tsp of organic miso paste

1 tsp roasted sesame seeds

1tsp pure sesame oil.

Cook the salmon steaks over medium heat with skin side first, until both sides are golden; medium rare.



2 tsp olive oil

2 tsp sesame oil

2 cloves of minced garlic

2 tsp of minced ginger

2.½ Tblsp of mirin

3 Tbsp of light Magi soy sauce

2 Tbsp of Coconut water or Coco rico

½ tsp of palm sugar

2 scallions cut into 1in long



Cook soba noodles according to instruction. Drain and refresh under cold water. Set aside

2 cups of chopped baby bok-choy

1 cup of shiitake mushrooms

½ cup of julienne carrots


Blanch all vegetables in boiling water for 30 second. Drain and submerge under ice cold water. Set aside.

Heat 2 Tbsp of olive oil in a sauce pan.  Sauté garlic ginger,and scallions for 30 seconds.  Place the rest of the sauce ingredients and vegetables cook for another minute.  Remove from heat.

Divide the noodles into 2 or 4 serving bowls, with vegetables on top of noodles; topped of with salmon steak, pour the rest of sauce over salmon.

Served with fresh cilantro leaves and roasted sesame seeds optional






This dish is fairly saucy, making it an excellent accompaniment to sauteed chicken or a firm fish like Cod.


2 tablespoons peanut oil

1 medium head bok choy (1 1/2 to 1 3/4 pounds), prepared as described above (about 5 cups each sliced stalks & sliced greens)

4 medium garlic cloves, crushed

3/4 cup chicken stock

Salt & ground black pepper

1 teaspoon rice vinegar


Heat large nonstick skillet over high heat until hot, about 2 minutes.  Add oil, swirl to coat pan bottom.  Add bok choy stalks & cook, stirring frequently, until lightly browned, 5 to 7minutes.  Add garlic & cook, stirring frequently, until fragrant, about 30 seconds.  

Add bok choy greens, chicken stock & salt & pepper to taste.  Cover, reduce heat to medium-low & cook, stirring twice, until bok choy is very tender, 8 to 10 minutes.

Remove cover, increase heat to medium-high & cook until excess liquid evaporates, 2 to 3 minutes.  (Bok choy should be moist but not soupy.)  Stir in rice vinegar & adjust seasonings with salt & pepper, serve immediately.  Serves 4 as a side dish.



Serves: 4


1/2 cup white or yellow miso

1/3 cup mirin or dry sherry

1/4 cup sake or dry white wine

3 Tbs. firmly packed light brown sugar

2 Tbs. soy sauce

4 salmon fillets, about 1 1/2 lb. total, skin removed

3 heads baby bok choy, cut in half lengthwise


Marinate the fish
In a shallow glass or ceramic dish just large enough to hold the salmon fillets in a single layer, stir together the miso, mirin, sake, brown sugar and soy sauce. Add the salmon to the marinade and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally. Or, cover and marinate in the refrigerator for up to 2 days. 

Cook the fish 
Preheat a broiler. 

Remove the fillets from the marinade, reserving the marinade. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Add the bok choy to the reserved marinade and turn to coat. Remove the bok choy, reserving the marinade, and arrange the bok choy around the salmon. 

Broil until the fillets and bok choy are caramelized and lightly charred on the edges, 3 to 4 minutes. Carefully turn the fillets and bok choy over and brush with the reserved marinade. Broil until the salmon is slightly charred on the outside and just cooked through and the bok choy is crisp-tender, 3 to 4 minutes more. Divide the salmon and bok choy among 4 plates and serve immediately.



Serves:  4


1 tablespoon almonds, chopped
1 tablespoon sesame seeds
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon fresh ginger, finely chopped
1 teaspoon fresh lemongrass, finely chopped
Pinch crushed red pepper
1 teaspoon roasted garlic, smashed
1 jalapeño, diced and seeded
24 jumbo-size shrimp
3 cups cooked brown rice
1 head baby bok choy, sliced thinly
2 tablespoons shredded carrots
2 teaspoon finely chopped chives
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon chopped cilantro


Place almonds and sesame seeds in a small sauté pan and place over a hot flame, stirring constantly until lightly toasted. Set aside to use as garnish.

In a large sauté pan, heat the oils an add remaining ingredients. Cook until shrimp are firm.

Add brown rice, bok choy, carrot, chives, soy sauce, and honey. Stir to combine and continue stirring and scraping up anything that sticks to the bottom of the sauté pan until all ingredients are heated through.

Remove from heat and stir in cilantro. Sprinkle with toasted almonds and sesame seeds and serve immediately



Serves: 4


1 pound lean beef

1 large bok choy, prepared as described above (using about 4 cups sliced greens and stems) 

2 slices fresh ginger root, minced

2 garlic cloves, crushed

2 scallion stalks, cut into 1 inch sections

1 tablespoon sherry

2 tablespoons soy sauce

2 tablespoons peanut oil

2 tablespoons peanut oil


Slice beef thin against the grain.  In a Wok or non-stick pan, heat oil on high.  Add ginger, garlic & scallion and stir-fry a few times.  Add bok choy & stir-fry to heat & coat with oil.  Remove from pan.

Heat remaining oil.  Add beef & stir-fry until it loses its redness (about 2 minutes).  Stir in Sherry & soy sauce.  Return bok choy, stir-frying to reheat & blend flavors.  



Serves: 4


3 tablespoons peanut oil

1-2 teaspoons crushed red pepper flakes 

4 cloves garlic, chopped

2 inches ginger root, peeled & cut into very thin matchsticks or grated

8 ounces shiitake mushroom caps, sliced

1 large bok choy, prepared as described on page 2 (using about 5 cups sliced greens only) 

Salt & pepper

5 cups chicken broth

1 cup seafood stock or clam juice

1 1/2 pounds medium shrimp, peeled & deveined

8 ounces Asian noodles 

4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks   


Heat a medium soup pot over medium-high heat. Add oil, swirling  to coat pan bottom.  Add crushed red pepper flakes, garlic, ginger, mushrooms, & bok choy, then season with salt & pepper.  Add chicken broth & seafood stock or clam juice. Cover the pot & bring soup to a boil.

Add shrimp & noodles & cook 3 minutes. Add in scallions & cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Season to taste & serve hot.  



Serves:  4-6


2-1/2 tablespoons peanut oil

1-1/2 tablespoons minced fresh ginger

1/2 tablespoons minced garlic

1/4 cup mirin

1-1/2 tablesoons white miso

1 tablespoon. fresh lime juice

1 tablespoon rice vinegar

1/4 teaspoon. Sriracha

1 tablespoon Asian sesame oil

2 pound baby bok choy, quartered or halved lengthwise

Heat 1/2 tablespoon of the peanut oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring, until beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.

Wipe out the skillet. Heat the remaining 2 tablespoon peanut oil over medium-high heat until shimmering hot. Add the bok choy, toss gently, and then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5 to 6 minutes. Transfer to a platter, drizzle with the dressing, and serve.



Serves:  4


1/2 cup sesame or olive oil

1/4 cup rice wine vinegar

3 tablespoons soy sauce

2 bunches baby bok choy, cleaned & sliced

1 bunch green onions, chopped

1/8 cup slivered almonds, toasted or 2 teaspoon peanut butter

1/2 (6 ounce) package chow mein noodles


In a glass jar with a lid, mix together oil,  vinegar & soy sauce. Close the lid & shake until well mixed.  Combine the bok choy,  onions, almonds & noodles in a salad bowl. Toss with dressing & serve.



Serves:  4


3 cups chicken or fish stock  1 stalk

lemon grass, trimmed and halved lengthwise 

1 scallion, cut crosswise into thirds and julienned

2 1/2 piece of ginger, peeled and finely julienned

Juice of 1 lime 3 tablesoons fish sauce (nam pla)

1 pound salmon fillet, skinned and cut in 1/2 inch cubes

1 cup shiitake mushrooms, stemmed and thinly sliced

2 cups chopped bok choy


In a wide saucepan into which a steamer will fit, combine stock and 6 cups of water. Place over high heat to bring to a boil  When water boils, add lemongrass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.  Put salmon in a steamer over simmering broth.  Cover and cook just until salmon has turned pale pink.  Remove steamer from pan and add mushrooms and addbok choy to broth.

Return broth to a simmer.  Remove lemon grass and discard.  Add salmon cubes, shiitakes and bok choy to broth.  Ladle soup into bowls and serve 

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