“Bok Choy” also known as “Chinese Cabbage” is a leafy vegetable widely used in Chinese Cuisine. The Asian Market near us usually carries many different varieties of this leafy green like Chinese Bok Choy, Baby Bok Choi, Korean Pak Choi and so on. On my last trip to the Asian market, I was really confused with all the different varieties of this vegetable.
I have made Baby Bok Choy Salad once and liked it. I wanted to try an Indian recipe with Bok Choy and so I came home with Chinese Bok Choy, the one pictured above. I prepared a Thoran with these greens and it tasted similar to cabbage but with a stronger or slightly bitter taste. Most Asian recipes for Bok Choy call for a quick stir fry in garlic or ginger flavored oil. However, I cooked Bok Choy for a longer time so that the stems softened and it tasted less bitter.
- Chinese Bok Choy – 4 clusters
- Sliced Shallots (Kunjulli/Pearl Onions) – 1/2 cup
- Grated Coconut – 3/4 cup
- Crushed/Finely Chopped Garlic – 3 or 4 cloves
- Slit Indian Green Chillies – 3 or 4
- Turmeric – 1/4 tsp
- Salt – to taste
- Coconut Oil – 1.5 tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – A sprig
- Wash the bok choy clusters thoroughly. Trim the base of each cluster and chop the leaves and stem into small pieces.
- Mix together coconut, turmeric powder, shallots, garlic and green chillies using hands or you can coarsely grind everything in a mixie.
- Heat 1.5 tbsp coconut oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute for a minute.
- Add the coconut mixture and saute for 2 minutes.
- Next add the chopped bok choy to the pan and stir fry for a minute. Add more salt if needed.
- Cover the pan and cook on medium-low heat for 5-6 minutes, stirring occasionally. The vegetable will begin letting out water.
- Remove the lid and stir fry for another 4-5 minutes on medium-high heat so that the water evaporates. Once cooked, the stems should be tender. Serve with rice.
- If you prefer a crunchy texture, do not cook the Bok Choy for more than 5 minutes.