Introducing bok choy, a versatile vegetable that can be used in both Chinese and Japanese cuisine!

Introduction

Bok choy is a Chinese vegetable that has become an indispensable part of the Japanese diet. Many Chinese vegetables became popular in Japan after World War II, but this green vegetable in particular has become a staple. We will tell you about its characteristics, how to choose it, and delicious recipes

What are the characteristics of bok choy?

This vegetable, known in Chinese as bok choy, means "green stem." Both the leaves and stems are green, and it is characterized by its volume not decreasing even when cooked. The type commonly seen in Japan has both green leaves and stems

How to choose and what's in season

It's a very easy vegetable to grow, so you can find it in the market all year round. The key to choosing is to choose one that is deep green, shiny, short, and stocky. Avoid ones with whitish leaves, too long stems, or sparse roots

Nutritional value

It is a green and yellow vegetable that is very rich in carotene. It also contains a lot of potassium. It is a food that is especially recommended for health-conscious people

How to use it in cooking

In Chinese cuisine, it is widely used in stir-fries, stews, and soups. It is often cut lengthwise from the root into two to four pieces, which enhances the appearance of the dish. In addition, because it has no particular strong flavor, it can also be enjoyed in Japanese-style dishes such as boiled greens and salads

Stir-fried bok choy with tofu and milk

Ingredients (serves 4)

• Bok choy: 6 heads
• Tofu milk (R509): 2 tablespoons
• Soup (Chinese soup base + water): 1 cup
• salad oil, salt, sesame oil: appropriate amount

procedure

1. Cut the bok choy into leaves and stems, and remove the stems one by one
2. Mash the tofu milk and add the soup little by little until smooth
3. Heat a wok, add 4 tablespoons of salad oil and 1 teaspoon of salt, and fry the stems of the bok choy
4. Add the leaves and stir fry quickly over high heat
5. Add the tofu milk soup from step 2 and finally add 1 teaspoon of sesame oil to add flavor

Bok choy and squid with Japanese-style vinegared miso dressing

Ingredients (serves 4)

• Bok choy: 2 heads
• Squid body: 1 whole
• Saikyo miso: 4 tablespoons
• Sugar: 1 tablespoon
• Vinegar: 2 tablespoons
• Pickled ginger in plum vinegar: a little
• Salt: appropriate amount

procedure

1. Peel off the leaves of the bok choy one by one, wash the base especially well, and cut it lengthwise
2. Boil the bok choy in salted boiling water, then cool in cold water. Squeeze out the water thoroughly
3. Peel the squid, cut it into 3 or 4 pieces lengthwise, dip in boiling water, then cool in cold water. Wipe off the water
4. Mix Saikyo miso, sugar, and vinegar, and adjust the taste with salt
5. Place vinegared miso on the bottom, top with bok choy and squid, and sprinkle with ginger marinated in plum vinegar

Enjoy the versatility of bok choy with these recipes. Stir-fried tofu with milk will give you a taste of Chinese cuisine, while the Japanese-style vinegared miso dressing will give you a taste of Japan. Both are simple dishes that will add a touch of elegance to your dinner table