Coast Cooking

Coast Cooking: Bok choy is a great green

If you follow this blog or are a real-time friend, you know my preference tilts rather dramatically toward hearty food.

I blame it on Northern European heritage. But there are exceptions to the rule. I love bok choy, that Asian vegetable that seems always to be in season. 

It is my green fix, just below turnip greens in rank, and when that hankering strikes, it must be appeased.

If you want to keep it super healthy, then steamed is the only way to go. 

Add a little Asian rice vinegar, and you are good to go. Of course, bok choy pairs beautifully with steamed jasmine rice. But that is not to say that a garnish of crispy, smoky bacon wouldn't work as well. Head off to the Asian market and give this healthy option a try.


1 bunch bok choy

1-2 cloves garlic


2/3 cup vegetable stock

Optional 3-4 tablespoons diced ham

Sauté the garlic in a little oil for a minute or two. If you are going to use the ham add it in at the same time. Add the stock and simmer for 5 minutes. Remove the thick ends of the bok choy, turn the heat up to high and add to the stock. Toss until tender. A splash of soy sauce or Asian rice vinegar would hurt nothing at all. Serve hot! Serve with hot steamed rice.