Cooking with Bok Choy
Bok choy is one of the leafy greens that contains folate, which is essential for DNA production and repair.
Among all its many nutrients, bok choy contains vitamin C, β-Carotene, folic acid, iron, phosphorus, calcium and magnesium that contributes to building and maintaining the structure and strength of your bones. 100 grams of Bok Choy contains 101 mg of calcium.
Bok choy’s nutrients are often lost due to over-cooking, so they should not be boiled for a long time, which will help the release and absorption of folic acid.
Preparation
Bok Choy sometimes has a lot of pesticides and sediment residues.
Therefore, it is best to remove the rotten leaves when cleaning, cut off one centimetre near the roots, and clean it with a small flow of water.
For the stems and leaves, use an appropriate water column force to rinse the stems of the roots, and then remove the dirt from the roots with a knife.
Preservation
Wrap Bok Choy in kitchen paper towels, put them in a large airtight bag, seal them, and put them in the fruit and vegetable room for storage.
Simple Stir-Fry Bok Choy
Ingredients
- 150 g Bok Choy
- 10 g Red Bell Pepper
- 10 g Yellow Bell Pepper
- 5 g Shredded Ginger
- 5 g Shredded Green Onion
- 3 g Coriander
- 5 g Salt
- 5 ml Bala Oil
- 5 ml Rice Wine
Instructions
- Wash the Bok Choy and cut into pieces.
- Wash the red and yellow bell peppers, cut into long strips.
- Heat up the pan with cooking oil, sauté the shredded ginger and green onions until fragrant, then add the bok choy and stir-fry well.
- Add the bell peppers in and stir-fry well before adding the salt and rice wine.
- Garnish with coriander before serving.
Stir-Fry Bok Choy with Shredded Ginger
Ingredients
- 120 g Bok Choy
- 20 g Ginger
- 5 ml Olive Oil
- 5 g Salt
Instructions
- Wash the bok choy, chop off the roots and cut into bitesize; Wash the ginger and cut into shreds.
- Heat up the pan with cooking oil, sauté the shredded ginger until fragrant.
- Add the bok choy and stir-fry well. Season it with salt once the bok choy is cooked thoroughly. Then, it’s ready to serve.
Bok Choy Soy Milk Soup
Ingredients
- 200 g bok choy
- 200 ml soy milk
- salt to taste
- black pepper to taste
- 5 ml cooking oil
- 10 g green onions
- 10 g ginger
Instructions
- Wash bok choy, ginger, and green onions thoroughly. Cut bok choy into pieces. Slice ginger and green onions. Set aside.
- Heat up a pan and add some cooking oil. Sauté ginger and green onions until fragrant. Add bok choy into pan and stir-fry. Season with salt to taste.
- Remove ginger and green onions from the pan, and pour in the soy milk. Simmer on a low heat for a few minutes. Serve hot.
Shiitake Mushroom and Bok Choy Soup
Ingredients
- 150 g bok choy
- 20 g dry shiitake mushroom
- 40 g ham optional
- 5 g salt
- 5 ml rice wine optional
Instructions
- Wash the bok choy and remove its roots. Cut into halves. Set aside. Cut ham into slices and set aside.
- Wash and rinse the shiitake mushrooms. Remove the stalks, and score four cuts on the head of the mushroom.
- Soak in warm water to soften mushrooms. Set aside.
- In a pan, heat up cooking oil. Once hot, add in the ham. Pan fry ham for until half-cooked.
- Next, add salt to taste, and pour in the shiitake mushroom water along with the cut shiitake mushrooms. Let it simmer for a while, Add salt, shiitake mushrooms and mushroom-soaked water into the pan. Let it simmer until the shiitake mushroom is cooked thoroughly.
- Then, add the bok choy and continue simmering.
- Once the bok choy is cooked and it has a vibrant greenish colour, drizzle with sime rice wine, and mix well. Serve hot.
Bok Choy Brown Rice
Ingredients
- 150 g Brown Rice
- 40 g Bok Choy
- 2 pieces Bean Curd Sheet
- 5 ml Cooking Oil
- 5 g Salt
Instructions
- Wash the bok choy and dice it up.
- Wash the bean curd sheets, cut into slices first, then cut into shreds.
- Heat up the pan with cooking oil, sauté the brown rice until fragrant. Add bean curd sheets into the pan and stir-fry it for 1 minute.
- Add bok choy and stir-fry well. Season it with salt before serving.
Salmon and Bok Choy Baked Rice
Ingredients
- 50 g white rice
- 50 g Bok Choy
- 40 g salmon fillet
- 20 g corn
- 10 g bell pepper
- 10 g mushrooms
- 2 inches ginger
- 100 ml broth
- grated cheese as desired
Instructions
- Wash the bok choy, mushroom, and corn before blanching in a hot pot of water. Toss to remove excess water, and then chop vegetables. Wash bell pepper before removing seeds and cut into slices. Set aside.
- Clean and immediately put salmon in an electrical pot with ginger knobs. Steam until it becomes soft, and remove the thorns and skin of the salmon.
- Add the white rice, broth and all ingredients into a heat-resistant container, and put them in the oven. Bake at 180°C for 20 minutes. Serve hot.
Notes
Try Out These Appetising Confinement Recipes Today
Hence, postpartum mummies can still eat flavourful confinement meals with healthy recipes. Remember to practice a balanced diet for your confinement as it can affect your postpartum recovery.
You may try to cut some slack by eating your favourite food but remember to control the portion!
Discover a variety of confinement food in Chinese, Indian and Malay cultures.
Read here to know which vegetables to eat and avoid during your postpartum period!
For more insightful stories and fun recipes, stay tuned to Motherhood Story!