I have been so excited about the Bok Choy lately. BUT, I am not that familiar with it! I am grateful for some of our readers and volunteers that have provided the following information.
Bok Choy! Nutrition Information
Also known as “Chinese Cabbage”; it is slightly sweeter than most leafy vegetables.
Very low in calories and packed full of phytochemicals! Phytochemicals are substances found in plants that the plants have to protect themselves, once we consume the plants these substances then work to help protect us!
Bok Choy has especially good antioxidant properties, meaning it helps to boost our immune system, prevent and fight disease.
This vegetable is high in fiber and water content – good for digestion – as well as high in vitamin A and K- good for the eye, bones and blood.
All of this plus an array of minerals, including calcium and iron, make this a powerhouse vegetables!
You can eat it raw, in stir-fries, soups, roasts, you name it!
Bok Choy Salad Recipe ::
1 head of Bok Choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
1/3 – 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce
In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter for 7 minutes or until browned. Remove from the heat; cool to room temperature. Add to bok choy mixture.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.