I have used bok choy a few times for Asian cooking in the past, but had never used the baby version until I started getting them in the CSA boxes this year. I instantly fell for them. The baby bok choy has a much more delicate and sweet flavor compared to its adult form. It doesn’t stand up as well to heat, so I like to find salad recipes and other ways to eat them raw. This salad recipe pairs the baby bok choy with crunchy carrots and a slightly sweet sesame-soy rice wine vinaigrette. Chad really enjoyed it too and asked for seconds (doesn’t usually happen with salad).
Bok Choy (Bok Choi, Pak Choy, Pak Choi) is a variety of Chinese cabbage. It means ‘white vegetable’ in Cantonese. It is a common green in Chinese cuisine, with over 20 varieties, and has been grown there for thousands of years. California is the largest producer in the United States. The bok choy is a good source of vitamin A, vitamin C, folate and calcium. It has year-round availability, but is a cooler weather vegetable and peaks in the winter.
More information on bok choy