Bok choy stir-fry is a popular Asian dish made with bok choy, other vegetables, and meat or seafood, cooked over high heat in a wok with seasonings like soy sauce, ginger, and sesame. The dish requires a large skillet or wok to keep the heat concentrated and the bok choy crisp. The plant has a […]
Choy fat is a blue-green seaweed used in Chinese cooking, resembling black hair and grown on land in the Gobi Desert. It is associated with good luck and eaten during Chinese New Year. The indiscriminate harvesting of it has resulted in land becoming deserts. Adulterated versions can be identified by their black color and disintegration […]
Bok choy is a leafy green vegetable from China, part of the brassica family, and is rich in vitamin C, fiber, and folic acid. It is available worldwide, but most popular in Asia and is best eaten raw or minimally cooked. When shopping, look for vibrant colors and crisp leaves, and it’s best eaten within […]
Bok choy is a dark green vegetable in the cabbage family with a mildly spicy flavor. It is rich in calcium, vitamins A and C, and is easy to grow. When cooking, it should be added at the end or briefly cooked. Bok choy is a dark green in the cabbage family. It is generally […]
