General, Recipes

What to do with Bok Choy?

We grow bok choy every year, and it’s always a conversation starter with customers, but very few end up trying it, so we thought we’d post some recipes to hopefully inspire more bok choy eaters!

My personal favorite way to cook bok choy is to stir fry it with other vegetables. Chances are you’ve eaten bok choy at some point in your life if you’ve ever eaten Chinese food. It’s a popular ingredient in many Chinese and Japanese dishes. Also, fun fact: Chinese cabbage ranks as the #2 most nutrient dense vegetable. Stir fry’s are great because you can literally throw in anything you have in your fridge. I usually add things like broccoli, onions, carrots, and snap peas. This recipe is a simple one that includes mushrooms (which you can also pick up locally at the farmers market!), and gives you the basic flavor profile that you can choose to add extras to.


  • 1 pound baby bok choy
  • 4 teaspoons vegetable oil
  • 2 garlic cloves, chopped
  • 1 teaspoon minced fresh ginger
  • 5 ounces small fresh mushrooms, such as shiitake, button, beech, or oyster (cut into clumps), rinsed, tough parts of stems trimmed
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1/8 teaspoon each kosher salt and pepper


Step 1
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Step 2

Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

Step 3

Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.

Step 4

Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.


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If you want to try something a little different, here’s another option: Spicy Bok Choy Slaw. If you like pickling, and like spice, this recipe is for you. All of the veggies for this will also be at our market stand for the next several weeks!


  • 1 head bok choy
  • 1 cucumber, seeded and shredded
  • 3 carrots, shredded
  • 5 jalapeño peppers, seeded and chopped
  • 3/4 cup apple cider vinegar
  • 1/4 cup coarse-grain brown mustard
  • 1/4 cup soy sauce
  • 2 tablespoons agave
  • 1/8 teaspoon ground ginger
  • pepper to taste


Place the shredded bok choy, cucumber and carrots into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

*recipe found here:


Red Curry with Pumpkin and Basil

Last Fall we ended up with tons of pie pumpkins, and a lot of folks bought them as decorations. But, the truth is, they’re also delicious to eat! We saved one for ourselves and made this delicious curry that I wanted to share for anyone who wants to adventure into pumpkin eating next Fall. Curry is easy to make, and is a hearty and healthy meal. Curry paste is made with warming spices including turmeric, cinnamon, cumin and coriander. You can make your own curry powder or paste if you’d rather not buy it from the store.


2 teaspoons red curry paste, 1 1/2- 2 tablespoons fresh minced ginger root, 1 can coconut milk, 1 1/2 cups vegetable or chicken broth, 2 tablespoons soy sauce, 1 3/4 cups diced or crushed tomato, 1 small pie pumpkin, peeled and de-seeded, 1 large sweet potato, 1 large baking potato, Handful of fresh basil leaves

Other veggie options to add: cauliflower (our personal favorite!), eggplant, green beans, carrots, really whatever else you have in the fridge. Also, canned or dried beans are a great addition for a vegetarian curry, or chicken for a non-veggie option. Peanuts (unsalted) are also a nice touch.


  1. Measure the curry paste, ginger, coconut milk, and broth into a large saucepan and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 mins. After 15 mins stir in soy sauce.
  2. Add all of the vegetables. Bring to a boil, then reduce the heat and simmer, partially covered until vegetables are tender, usually about 20 mins. Add whole or diced fresh basil leaves, and serve hot, over rice.