Shanghai bok choy

Shanghai bok choy has green stems.

Shanghai bok choy


Serves 2-4

2-4 Shanghai bok choy
soy or oyster sauce


Trim the base of the bok choy then slice the stems. Roughly chop the green leaves.
Heat ½ cup water in a heavy-based saucepan and bring to the boil.
Add the stalks, reduce heat and simmer for 3-4 minutes or until stalks are just tender.
Add the leaves and continue cooking until the leaves have wilted.
Serve drizzled with soy or oyster sauce.

To cook whole:
Trim the base off the bok choy.
Place ½ cup water in a heavy-based saucepan.
Place the stems in the water and cook until the bulb is soft and the leaves a vibrant green.
Drizzle with soy sauce or oyster sauce and serve.

Left image: Shanghai bok choy
Right image: Bok choy [see our recipe]

Nutrition Information Panel

Per Serving [4 Serves]
Energy 112kj
Protein 2g
Total fat 0.9g
- saturated fat 0.2g
Carbohydrates 1.9g
- sugars 1.5g
Fibre 1.4g
Sodium 34mg

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