I have a confession to make: I have never had bok choy before. Until tonight! I'm always wanting to expand my vegetable horizons, and while browsing Simply Recipes, I came across this recipe for Baby Bok Choy with Cashews. I thought, this is the recipe for me! I was a little skeptical as I chopped it up, but when I ate the first bite, I became a bok choy convert! Tender, crisp, lightly sweet-- delicious! Not stringy, like celery. I decided to do a little research, as bok choy isn't a vegetable that I knew anything about.
In the West, we associate bok choy with Chinese cooking, and that's because it's been cultivated in the Far East since ancient times. It make appearances in Korean, Thai, and Philipino cuisine. And it turns out, bok choy is just as good for you as it is delicious! It's packed with vitamin C, vitamin A, calcium, and folate. It also contains beta carotene and vitamin K, phosphorus, and magnesium. With that list of powerful anti-cancer nutrients, it's no surprise that bok choy is a proud member of none other than the brassica family! It may not look anything like the broccoli, cauliflower, and cabbages that we see in our supermarkets, but bok choy can definitely hold it's own in this prestigious family, and it does it without that super-strong, cabbag-ey flavor.
If you hate broccoli and cauliflower, try bok choy. It has a nice mild flavor and an addictive crispy crunch. Head on over to Simply Recipes and find a good recipe to try. It just might become your favorite vegetable!
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