Bok Choy

by | Jan 5, 2009 | Ingredients | 0 comments

Ingredient Name:

Bok Choy or Chinese Cabbage

Traditional Chinese Name:

白菜 (báicài)

This ingredient is sweet to taste and cooling in nature. 

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Bok choy is  cooler ingredients relative to its cabbage cousins and targets the stomach and large intestines.  It’s also a great for clearing excess water and detoxifying the body, including aiding in digestion. 

Dried bok choy is more salty (and even sweet) relative to it’s fresh counterpart.  It’s actually super tasty and they have the same properties (even when dried!).

How do I prepare it?

    Simply wash well under running water to remove any pesticides and bugs.  You can cut off part of the end as well as these are soil plants and tend to have a lot of soil on them as well.
    Look for white stems and dark green leaves.  The bok choy should be firm and crispy.  These vegetables are high in water content so should stay quite firm if they are fresh.  Over time, they will shrivel, become wrinkled, and dry out.  So just pay attention to freshness.

Where can I buy it?

      • You can buy bok choy in most supermarkets these days are they are now grown and harvested in many countries around the world. 

What is the cost?

      • These vegetables aren’t very expensive and usually cost around $3-4 HKD per catty

Any benefits?

  • Bok choy is a good source of calcium, vitamin C, and is high in antioxidants
  • It is a high fibre and low calorie vegetable
  • It is sustainable in growth in a variety of weather conditions and therefore can easily be grown almost anywhere in the world
  • This is a cooling ingredients, so can help reduce heat in the body

Any precautions?

      • Since it’s cooling (is a yin ingredient), take caution to consume if you’ve got excess yin or yang deficiency

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