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Recipes Using Bok Choy

Category Vegetables
Three bunches of bok choy.
Chinese varieties of cabbage do not form heads. Bok choy has smooth leaves on long, crisp stalks and is delicious in a salad, stir fry or Asian soup. This page contains recipes using bok choy.


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February 27, 2014

This is a very tasty low cal soup. The recipe originally suggested you order Chinese Roast Pork take-out. I used pork loin we had left over from the previous night and it turned out great.

Chinese Noodle Soup

CommentPin It! Was this helpful? 1

May 28, 2015

Fast and very tasty.

Total Time: 10 minutes prep, 5 minutes cooking time.

Yield: 3

Source: Food Network



  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 8 cups bok choy, chopped
  • 2 Tbsp reduced-sodium soy sauce ( I used less)
  • salt and ground black pepper


  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and ginger and cook 1 minute.

    Note: I used a cast-iron skillet and it was less time.
  3. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
  4. Add salt and pepper to your taste at the end.
Comment Was this helpful? Yes

September 7, 20050 found this helpful



    • 2 Tbsp. sugar or Splenda
    • 3 Tbsp. apple cider vinegar
    • 3 Tbsp. low sodium soy sauce
    • 2 tsp. peanut butter
    • 1/2 tsp. curry powder
    • 1/4 tsp. crushed red pepper


    • 1 (3 oz.) pkg. ramen noodles
    • 1/4 cup unsalted dry roasted peanuts
    • 3 cup thinly sliced bok choy
    • 1 cup very thin red bell pepper strips
    • 1/2 cup shredded carrot
    • 1/4 cup diagonally cut green onions


    In a large bowl, combine all of the dressing ingredients, with a whisk to mix well.

    To prepare the salad, crumble the ramen noodles, discarding the seasoning packet. Heat a nonstick skillet over medium heat. Add peanuts, saute for 4 minutes or until browned. Remove from heat. Combine ramen noodles, peanuts, bok choy and rest of ingredients in a large bowl. Drizzle the dressing over the salad. Toss gently to coat. Serve immediately. Makes: 10- 1/2 cup servings.

    By Terri

Comment Was this helpful? Yes
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