Dress up baby bok choy in an assortment of bold flavors including fermented black beans, ginger, garlic, and vinegar.

Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy. Bok Choy is an excellent leafy green vegetable for a stir-fry ...

Blanching bok choy is a great way to help retain its texture and color while removing the bitterness of the leaves.

Dive into the vibrant world of Asian cuisine with our Sizzling Bok Choy with Chili Crisp recipe video. This tutorial offers ...

Warm your soul with this nourishing Instant Pot Chicken and Baby Bok Choy Soup, a delightful symphony of tender shredded ...

Chef Sagar Sarkar experiments with the standard recipe for a dim sum and creates his unusual and much easier Bok Choy-Wrapped ...

Popular in East Asian cooking, pak choi is also known as bok choy or occasionally under the umbrella term 'Chinese cabbage'. It is an interesting vegetable, with the delicate leaves and firm stalk ...

Bok choy stored either way should last up to five days. Bok Choy is also called Chinese cabbage, and pak-choi and has been grown in China for more than 6,000 years! It can be eaten raw or cooked.

This recipe will work with any vegetables from the stalky and crunchy or the leafy and sweet categories in the chart on page 201. Vegetables should be trimmed of hard stems and cut into 2- to 3-inch ...

Measure out 2 tablespoons of the velveting oil and add it to the wok. Add the bok choy leaves and onions and stir continuously with a spatula or wooden spoon for about 3 minutes. Remove the vegetables ...