Bok Choy. Oh Joy!

This week we are highlighting the magnificent Asian green, Bok Choy.

Check out this recipe from Everyday Food for Ginger-Sesame Bok Choy. It’s quick, delicious and uses some of the green onions from this weeks share.  I quartered 2 smaller Groundswell bok choys (saved one from last week, they keep well in the fridge for a couple of weeks).  This dish goes great over jasmine, basmati, or long grain rice.

If you are a meat eater, try pairing the recipe above with this Slow Cooker Pork Char Siu and a side of rice. This meal was a big hit at my house!

Not in the mood for bok choy this week?… Try preserving it kimchi style. Sub radishes for the turnips if desired. I like my kimchi on the hot side, so I use Korean chile powder that can be purchased at most asian stores in the area.

Are you a smoothie fanatic? Here’s a great smoothie recipe using bok choy!

Not in the mood for Asian?…You can chop off and dice the bottom stem and use in recipes as you would celery. I like to add it to chicken salad, tuna salad and egg salad recipes for a little extra crunch. Or add to your green salads diced up. The leaves can also be cut up and eaten raw in salads mixed with other greens. YUM!

Still not feeling inspired?! Check out our Bok Choy pinboard on Pinterest. There are over 50 ideas to get you thinking!

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