Grilled or stir fried, make it easy by prepping a sauce in advance like local entrepreneur Natalie Keng’s Homemade Soy-Ginger Sauce from her cookbook Egg Rolls & Sweet Tea. This recipe makes about 1 cup.
Homemade Soy Ginger Sauce
Bok Choy
Stir-Fried Tofu with Mushrooms, Red Pepper and Bok Choy
From Washington Post
Charred Bok Choy and Cannellini Bean Salad
Hetty Lui McKinnon
One-Pot Cabbage Roll Soup
From the New York Times
Braised Bok Choy with Lemon and Dill
From America’s Test Kitchen
(2023) Ginger Chicken With Crisp Cabbage Salad
From the New York Times
(2022) Bully Boy’s Teriyaki Sauce
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
(2021) Marinated Tofu and Vegetable Salad
The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
(2021) Salt-and-Squeeze Slaw
That bok choy may be stumping you. For some of us, it’s a challenge to come up ideas several weeks in a row. I dug out this old recipe from Bon Appetit – a salt-and-squeeze slaw. You could use almost anything in today’s box. The recipe is down below.
(2020) Baby Bok Choy With Oyster Sauce
Sam Sifton’s note: This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that’s all you have, or chard, or beet greens.
Conne’s note: Or Napa cabbage!