Both are very user-friendly green veggies. It’s something like, “Everybody loves a kitten,” baby bok choy is cuter, a little greener, has less stem structure, however it is not a long-term survivor. Both need to be eaten soon after purchase, however cook either bok choy quick before it takes on a yellow cast and is no longer tasty.
Bok choy is a 1,500-year-old item in Asia and grown in the continental U.S. for the last 100 years.
Member of the cabbage family, they rank highest of all cabbages in omega-3s and antioxidants and are rich in vitamins K, A and C.
Choose mature or baby bok choy for its brightness of green, absence of wilt and stiffness of spine. Any tinges of yellow are a bad sign of aging. The healthiest large bok choys will have stems free of cracks which tends to harbor bacteria. Trim any of this away.
Storage is not long for either type of bok choy. Short-term storage in a air-tight plastic bag preserves it the best.
Our favorite, simplist, recipe for either bok choy is here. It requires little preparation and microwaves quickly.
Mature bok choy is structured something like Romaine lettuce with a “stalky” celery-like base. The taste of both bok choys is almost identical, only the baby is more tender a cooks more quickly. You can even out the cooking time with the senior bok choy by the way you cut it crosswise. When cutting the greenery, cut about every 2 inches. As you move down and the stems come into view, make your slices thinner to make all parts have a common cooking time.
- Balsamic vinegar
- Braise it
- Chicken broth
- Ginger root
- Grill it
- Lemon juice
- Make into coleslaw
- Oyster sauce
- Sesame oil
- Snow peas
- Soy sauce
- Steamed, boiled, microwaved
- Stir fry
- Tamari sauce
Below are foodsites with bok choy recipes.
http://allrecipes.com/recipe/easy-bok-choy/ http://allrecipes.com/recipe/easy-bok-choy/http://www.waytogohealthy.com/bok-coy-apple-slaw http://www.epicurious.com/recipes/food/views/stir-fried-baby-bok-choy-with-garlic-240548