Most bok choy is fairly limp, compared to heftier lettuces and other greens, so that’s not necessarily a sign of quality. Avoid any especially soft ones, with brownness or other discoloration.
Don’t discard the tender inside leaves. Those are the best-tasting part of the bok choy. The outside and the greenest parts tend to be somewhat bitter, so make sure to save the inside most of all.
Generally, the salad leaves are a bit better if you chop them somewhat finely, helping the dressing mask the bitterness of the greens. Use about 2-3 heads of medium bok choy for a good salad.
Bibb lettuce Butter lettuce Kale Swiss chard Baby spinach Mint leaves, cilantro, or other fresh herbs
Lime juice Soy sauce Asian fish sauce Brown mustard Minced garlic or shallot Black pepper
If you don’t eat meat, fried tofu can be used in the same way.
Use about a half-inch piece of ginger and grate it finely. You can also chop it, but grating it helps to break up the fibers and make it more palatable. Slice two cloves of garlic thinly or mince it more finely if you don’t want big pieces.
At high temperature, the bok choy leaves should wilt pretty quickly, and might brown and curl at the green edges. That’s a good sign. Make sure the garlic and ginger don’t burn, or this dish will taste quite bitter.
Add a cup of cooking liquid per pound or so of bok choy leaves you’ve added.
Red pepper flakes Sesame seeds Chopped peanut Sriracha hot sauce Soy sauce Hoisin sauce
