Bok Choy

Bok choy is also known as pak choi, pak choy, Peking cabbage, white mustard cabbage and
Chinese white cabbage (not to be confused with Chinese cabbage or Napa cabbage).
Although it is a member of the cabbage family, it does not hae the familiar tightly packed
head of other cabbages. !t has a mild cabbage "aor that is slightly sweet and slightly
spicy.
#he leaes resemble oersi$ed dark green romaine lettuce, with a crisp white spine
somewhat like celery. Choosing bok choy is similar to choosing lettuce. %ook for leaes that
are &rm and crisp with a stalk that is not "oppy or wilted.
!n '.(. markets there are few arieties aailable, yet in )ong *ong more than twenty types
of bok choy can be found. +ore are coming to America, including baby bok choy. #his
smaller ersion can easily be found at Asian markets. ,here the bok choy is often as long
as -. to -/ inches, the smaller ariety has leaes about si0 inches long.
#here is a ery high amount of 1itamin A in bok choy 2 about 3/44 !' in a 5 ounce sering
as well as about /4 mg of 1itamin C and -/6 of the 78A of calcium.
5 ounces bok choy 9 -: calories, 4g fat, 4g sat fat, 4 mono fat, -g protein, 5g
carbohydrates, -4mg sodium, 4mg cholesterol
Bok Choy Slaw
(erings 9 . ; (ering si$e 9about - cup
Cooking #ime 9 34 +inutes
#his recipe can be multiplied by ., 3, 5, /, <, =, :, >, -4.
#his recipe keeps well for about 5: hours in the fridge.
: ounces bok choy (thinly sliced)
-?5 cup fresh basil leaes (chi@onade)
. tsp dark sesame oil
- tsp rice inegar
. tsp low sodium soy sauce or tamari sauce
-?. tsp sugar
fresh ground black pepper (to taste)
- tsp white or black sesame seeds
Place the bok choy, basil, sesame oil, rice inegar, soy sauce, sugar and pepper in a
stainless or glass mi0ing bowl. #oss well and chill.