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Bok Choy: Ancient But New

in The Too Busy to Diet Blog on September 3, 2014

Bok Choy is an ancient Chinese vegetable that is entering the mainstream in today’s cooking. It is a member of the cabbage or cruciferous family and is rich in calcium and magnesium containing 158 mg calcium and 13 mg magnesium in 1 cup. It is also high in potassium, phosphorous, and vitamin K. One serving of bok choy contains 100 percent of your daily beta-carotene need protecting vision and boosting immunity. Its high vitamin A and C contents also help to neutralize free radicals that are harmful to the body and help to lower cancer risk.

Cook Bok Choy for only 3-4 minutes because longer cooking time destroys key nutrients. Sprinkle on lemon, soy sauce, or garlic that pairs well with its bitter taste.

Use Bok Choy in place of tortilla chips to scoop up hummus, salsa, or guacamole. Cut off soft ends to use in salads. Slice the firm white parts into celery stick size strips for dipping or for a crunch in salads.

Use Bok Choy in soups. It is porous so it soaks up the delicious flavor without getting soggy.

Try this recipe : http://myrecipes.com/recipe/lemony-kale-salad-50400000122494/