Benefits: It is rich in vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium.
Storage Tips: Store unwasded heads of bok choy in a loosely closed plastic bag in the refridgerator for no more than a couple days.
Cooking and Preparation: Bok Choy can be steamed or stir-fried, or even eaten raw in a salad. I like my dressing to be a little sweet to offset the slightly bitter flavor bok choy sometimes has.
Bok Choy Salad with Toasted Hazelnuts and Cranberries
Time: 15 Minutes Serves: 2
2 small heads or 1 large head of bok Choy 1/2 cup toasted hazelnuts 1 tbsp of chives 1/8 cup of scallions 1/2 cup of dried cranberries
2 tbsp rice vinegar 4 tbsp vegetable oil 4 tbsp grapefruit or orange juice 1 tbsp honey or sugar dash of soy sauce pepper to taste
Coarsely chop hazelnuts. Toast hazelnuts in dry pan over medium heat.Thinly slice chives and scallions. Slice Bok Choy into 1 inch thick pieces. Combine in bowl with cranberries. Pour in dressing. Toss with warm hazelnuts.