Sesame-Ginger Braised Bok Choy

Sesame-Ginger Braised Bok Choy

So Many Foods, So Little Time — Let’s Talk About Bok Choy

Bok choy. It’s one of those supermarket items I’ve seen so many times and always skipped. It just looks... intimidating. Big, leafy, unfamiliar. I’ve never had a use for it. But this week, I decided that had to change.

I was going to make a use for it.

Bok Choy Basics

Bok choy—also called pak choi or pok choi—is one of two main types of leafy green veggies known as Chinese cabbage. It’s part of the mustard family, so it’s hanging out with the likes of cabbage, broccoli, kale, and turnips.

Though it’s related to that familiar, round-headed cabbage we all know, bok choy has a totally different look. Think: a cross between celery and romaine lettuce. Thick, white stalks clustered at the base, topped with wide, dark green leaves.

The whole thing is edible.

Flavor-wise, it’s similar to cabbage—mild, grassy, and fresh, with just a touch of peppery bite. The stalks have a great celery-like crunch, and the leaves are soft but still hold their shape when cooked.

And nutritionally? Bok choy is a rock star:

And here’s the best thing: it’s only about 9 calories per cup.

My First Attempt

So tonight, I not only cooked bok choy for the first time—I tried it for the first time.

And it was delicious.

Honestly, I wasn’t sure what to expect. The leafy parts reminded me of mustard greens—a little spicy, in the best way. The thicker white stalks looked like they’d be tough, but once sautéed and braised (like in tonight’s recipe), they softened beautifully but still kept a great little crunch.

Best part? The bok choy soaked up every bit of the sweet/salty/savory sauce it was cooked in. It turned into this incredibly flavorful, satisfying dish. I would absolutely make it again.

Final Thoughts

So if bok choy has ever intimidated you the way it used to intimidate me, consider this your friendly nudge to go for it. It’s simple to work with, really tasty, and about as healthy as it gets.

And I’m already planning what to try with it next.

Bon appétit!





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