When I found bok choy among the bedding plants in the garden center, I decided to give it a try. I didn't know what to do with it in the kitchen, but I figured Debbie could help with that. Bok choy needs plenty of sun and well-drained soil that's rich in organic matter. In containers, use fresh commercial potting mix right out of the bag. In sandy or clay garden soil, break up the soil to a depth of about 4 inches and stir in enough organic compost or manure to make the soil fluffy. If the bedding plants are gangly, plant them so that the crowns are just barely below the surface, to help them establish a sound footing. If the plants are still compact, plant at the same depth they were in the starter pots. Water plants thoroughly before topping the soil with a thin layer of mulch or organic compost. Bok choy needs one inch of water a week. You can harvest bok choy one of two ways: Cut a few outer leaves at a time or cut the entire plant off at the base. Typically, there's more than one bok choy plant in a 3-inch bedding plant pot. By carefully teasing the roots apart in the three pots each of bok choy and Swiss chard I purchased, I had 27 individual plants. If you will want to eat some of the bok choy while it's still small, space the smallest plants about 4 to 6 inches apart. Harvest them so that the remaining plants are separated by 8 to 12 inches. Allow those plants to reach full size. Fill in the empty spaces with pansies to keep the garden pretty until spring. What a bright idea for a joyful, choy-filled winter garden. Debbie Moose cooks it
I was spurred to explore bok choy when an abundance of it appeared at my door, from my community supported agriculture weekly delivery and a neighbor's garden.
Carol says bok choy is often listed in seed catalogs under Chinese cabbage varieties. Bok choy is in the same family as cabbage, but it's different from the typical big, green heads. It has a mild flavor, particularly when small -- as baby bok choy, when it's about the size of your hand. Full-sized bok choy can be longer and wider than a bunch of celery. I find it has a little stronger flavor and less tender texture than the miniature version. However, neither size has the assertive flavor of conventional cabbage. The mild flavor of bok choy helps it play well with other foods, whether used raw or cooked. Cook it just until tender-crisp and still bright green; don't overcook it. If purchasing bok choy, make sure the stalks are firm and the green leaves on top are crisp. Asian markets are great places to find different varieties of the vegetable because it's so popular in that style of cooking. Store bok choy in an airtight bag in the refrigerator for no more than three or four days. Don't wash it until you're ready to cook it, then separate the leaves when rinsing to remove any dirt or sand. While you're at your local Asian market, pick up a jar of Chinese black bean-garlic sauce for this quick recipe. Add some tofu or cooked chicken, and this spicy side dish can turn into a light main dish. Bok Choy with Black Bean-Garlic Sauce
5 tablespoons vegetable oil
4 green onions, chopped
½ of a red or green bell pepper, sliced
2 pounds bok choy, coarsely chopped
1 tablespoon black bean-garlic sauce (see Note)
2 tablespoons rice wine vinegar
½ teaspoon cayenne, or to taste
½ cup chicken broth
2 teaspoons cornstarch
In a 5- to 6-quart saucepan, heat the oil over medium-high heat. Add the green onions and bell pepper. Stir-fry until it’s soft but not limp. Add the baby bok choy; stir and cook a few minutes until it just begins to cook down a little.
In a small bowl, stir together the black bean garlic sauce, rice wine vinegar and cayenne. Add the mixture to the pot and stir in, then add the chicken broth. Increase the heat, if necessary, to bring the mixture to a simmer.
In another small bowl, mix the cornstarch with 2 teaspoons water. Measure out 2 teaspoons of this and add to the bok choy to thicken the sauce. Simmer and stir for several minutes, until the sauce thickens slightly and the bok choy is soft but not limp.
Serves 4 to 6.
Note: Black bean-garlic sauce is a Chinese condiment. Look for it in Asian markets.
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