3. Halve the bok choy lengthwise, then cut each half in half again; if they are large, cut each half into 3 pieces. Transfer to a bowl of cold water and wash thoroughly.

Separate bok choy leaves from the white ribs. Tear each leaf into 2 or 3 pieces. Halve the ribs lengthwise, then cut crosswise into 2-inch pieces. Set aside. In small bowl, whisk together broth ...

This all-in-one meal boasts 10 grams of fiber plus a multiday supply of vitamins A, C, and K. Bok choy is also a terrific source of calcium, which most of us don't get nearly enough of.

Shrimp & Baby Bok Choy Stir Fry 4 oz dried rice noodles ($0.95 for 16 oz bag) 3 baby bok choy ($1.40 per pound, $0.10 each) 1/2 bitter melon, diced ($1.40 per pound, $0.80 each) ...

Add the shrimp, egg white, soy sauce, sesame oil, cornstarch, salt and white pepper. Pulse 5 times to finely chop all the ingredients, then pulse in 5-second intervals until they form a smooth paste.

Red-Braised "Shrimp" and Tofu With Bok Choy 4 to 6 servings This hearty, Chinese-style entree can be served as is or over steamed jasmine rice.

After a quick dip in marinade, grilled shrimp makes quick work out of dinner and charred bok choy becomes the star of a salad — but is also tasty on its own. Round out the meal by grilling stone ...

Use the whole leaf of baby types. I found a great recipe for ginger shrimp stir fry with garlic bok choy at acozykitchen.com. You could use either part of the recipe separately.

Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt. Stir in rice. Cook 2-3 minutes, or until well coated.

Place bok choy diagonally on grill grates, cover, and grill for 3 to 4 minutes, until char starts to form. Flip and grill for another 3 to 4 minutes, until charred and crisp-tender.

Baby bok choy: Bok choy is a Chinese leafy green with mild-flavored, tender leaves and a crisp, smooth, sweet stem. You’ll find bok choy in all sorts of stir-fry and soup recipes.

Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture.