Bok choy has white stems.
2-4 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
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||<0.1g|