Bok Choy

Simple Sautéed Bok Choy


  • 2 garlic cloves, minced

  • 2 tablespoons vegetable oil

  • 1 teaspoon freshly grated ginger

  • ¼ teaspoon red pepper flakes

  • 2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces

  • 1 tablespoon of soy sauce (use tamari for gluten free)

  • 1 tablespoon of water

  • ¼ teaspoon toasted sesame oil

  • ¼ cup roasted almonds

  • Salt (optional)


  1. In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering. 

  2. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

  3. Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.

  4. Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute.

  5. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

  6. Turn off the heat, stir in the sesame oil, and season with salt if desired.

  7. Serve it over rice with the almonds sprinkled on top.

Stir Fried Bok Choy with Spicy Soy Sauce


  • 1-2 baby bok choy

  • 1 tbsp. grapeseed or canola oil (or other high flashpoint oil)

  • 1 tbsp. grated or minced fresh ginger

  • 1 tbsp. soy sauce

  • 1 tbsp. chili garlic sauce

  • 1/2 tsp. sesame seed oil


  1. Trim ends of bok choy. Wash, pat dry with paper towels, and then set aside.

  2. Heat a large skillet or wok over medium-high heat. Add oil and then add ginger. Cook ginger for about 1 minute, or until light golden and fragrant.

  3. Stir in bok choy, soy sauce, chili garlic sauce, and sesame seed oil. Stir and toss bok choy and cook for 1-2 minutes or until bok choy is tender. Serve warm.

Cashew Chicken Salad 
with Creamy 
Cashew Dressing



  • 3 tbsp roasted, salted cashews

  • 1 tbsp each chopped fresh ginger, cilantro and shallots

  • 2 tbsp each rice vinegar and fresh lime juice

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

  • 1 clove garlic

  • 1/2 tsp raw honey

  • 2 tbsp safflower oil

  • Sea salt and ground black pepper, to taste


  • 4 cups shredded napa cabbage

  • 2 heads baby bok choy, chopped (about 2 cups)

  • 1 cup snow peas, halved crosswise

  • 1 cup julienned carrots

  • 1 cup chopped kale

  • 1 bunch green onions, sliced (white and green parts, divided)

  • ½ cup chopped fresh cilantro

  • ½ cup diced daikon radish or red radish

  • ¼ cup chopped roasted, salted cashews


  • 4 5-oz boneless, skinless chicken breasts

  • 1/8 tsp each salt and ground black pepper

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)


  1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

  2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

  3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.


Grilled Baby Bok Choy with Miso Butter


  • 1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy

  • 3 tablespoons unsalted butter, at room temperature

  • 3 tablespoons white or yellow miso paste

  • 2 tablespoons olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • Pinch of kosher salt

  • Freshly ground black pepper


  1. Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.

  2. Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

  3. While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.

  4. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.


Vegetable Pho with Mushroom Broth


Broth & Noodles:

  • 1 tsp olive oil

  • 1 yellow onion, cut into large chunks

  • 8 cloves garlic, thinly chopped

  • 1 tsp Chinese five-spice powder

  • 8 cups low-sodium vegetable broth

  • 3 tbsp reduced-sodium tamari

  • 1 tbsp hoisin sauce

  • 2 pods star anise

  • 1 3-inch cinnamon stick

  • 6 baby bok choy, sliced (4 cups)

  • 2 cups cremini mushrooms, quartered

  • 7 oz. brown rice vermicelli, cooked according to package


  • 2 cups bean sprouts

  • 1/3 cup chopped Thai basil leaves (or regular basil)

  • 1/3 cup chopped cilantro leaves

  • 1/4 cup green onions, thinly sliced

  • 4 red Thai chili peppers

  • 1 lime, quartered

  • hoisin or sriracha sauce, as needed


  1. Prepare broth: In a stockpot on medium-high, heat oil. Add yellow onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and five-spice, stirring until fragrant, about 1 minute.

  2. Add broth, tamari, hoisin, star anise and cinnamon; bring to a boil then reduce to a simmer for 1 hour, 15 minutes, skimming off foam as it simmers.

  3. Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.

  4. Into 4 bowls, divide noodles. Divide hot broth with mushrooms and bok choy over the noodles.

  5. Garnish with bean sprouts, basil, cilantro, green onions and chile. Serve with lime wedges and hoisin on the side (if using).