9 Bok Choy Recipes to Expand Your Asian Green Horizons

We love bok choy's crisp texture and peppery flavor in dumplings, stir fries, and even sandwiches

By April 18, 2016

Sichuan Tea-Smoked Duck
Penny De Los Santos

Bok choy, a type of Chinese cabbage with a crisp texture and peppery flavor, is anything but flavorless. Let these bok choy recipes be proof.

Pork and Cabbage Potstickers

Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers »

Asian Greens with Garlic Sauce

Asian Greens with Garlic Sauce

Trout “Reuben”

Chef Steven Brown uses pumpernickel rolls for this “punk rock sandwich with a $25 cleaning bill;” but you could use any roll you like. Get the recipe for Trout “Reuben” »

Sichuan Tea-Smoked Duck

Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness.

Sho’ Nuff Noodles

We first fell in love with these lightly spicy lo mein noodles when chef Marcus Samuelsson dropped by our kitchen to test drive some recipes for his Harlem restaurant, Streetbird Rotisserie. Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for Sho’ Nuff Noodles »

Crispy Duck with Udon Noodles

Browning the duck, braising it, and then re-frying the pieces makes for super crispy skin and tender meat, perfectly complemented by a flavorful chile, ginger, and sugar-spiked sauce. Get the recipe for Crispy Duck with Udon Noodles »

Korean Noodles with Beef and Vegetables (Chap Chae)

Korean Noodles with Beef and Vegetables (Chap Chae)

Mixed Vegetables in Ginger Broth (Chut Yap Ping Onn)

Fresh, dried, and canned mushrooms combine with bok choy, snow peas, and carrots in a ginger-infused broth in this recipe from Queens, New York, home cooks Kokkiang and Helen Thong.

Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)

Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness.

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