Bok choy, or pak choi, a member of the cabbage family, is available at the Grove Farmers' Market this Saturday, July 22. The Chinese have been growing this vegetable, packed with vitamins A and C, for about 5,000 years. Here are a few recipes to try. 

Yummy Bok Choy Salad


1/2 C. olive oil

1/4 C. white vinegar

1/3 C. white sugar

3 T. soy sauce

2 bunches baby bok choy, cleaned and sliced

1 bunch green onions, chopped

1/8 C. slivered almonds, toasted

1/2 (6 oz.) package chow mein noodles


In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Chicken and Bok Choy Soup


1 T. vegetable oil

1 yellow onion, diced

2 cloves garlic, minced

6 C. water

4 tsp. chicken soup base (such as Better than Bouillon®)

6 small potatoes, diced

4 carrots, sliced

6 large bok choy ribs with leaves, finely chopped

2 stalks celery, sliced

2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes


Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

Bok Choy Stir Fry


1 T. olive oil

1 clove garlic, minced, or more to taste

1 tsp. minced fresh ginger root

5 heads baby bok choy, ends trimmed and leaves separated

2 T. water


Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Spicy Bok Choy Slaw


1 head bok choy, finely shredded

1 cucumber, seeded and finely shredded

3 carrots, peeled and finely shredded

5 hot cherry peppers, seeded and finely shredded

5 jalapeno peppers, seeded and chopped

3/4 C. apple cider vinegar

1/4 C. coarse-grain brown mustard

1/4 C. soy sauce

2 T. agave syrup

1/8 tsp. roasted ground ginger freshly cracked black pepper to taste


Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine.

Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

Bok Choy Steamed Rice


1 large head bok choy

1 1/2 C. cold water

1 C. long grain rice

1 tsp. soy sauce

1 tsp. chili-garlic sauce (such as sambal)

1/2 tsp. sesame oil

1/4 tsp. toasted sesame seeds


Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.

Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.

Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

Asian Bok Choy Salad


1/2 C. water

1/4 C. white sugar

1 lemon, juiced

3 T. soy sauce

1/3 C. olive oil

 2 medium heads bok choy

4 green onions, chopped

1 C. pine nuts

1 (5 oz.) can chow mein noodles


Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.

In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.

Chicken Zoodle Pho


10 C. vegetable broth

12 oz. boneless chicken breasts

1 1/2 C. sliced white onion, separated into rings

2 T. oyster sauce

1 1/2 tsp. coconut sugar

1 tsp. salt

4 whole cloves

1/2 tsp. minced ginger

2 whole star anise pods

9 C. bean sprouts

6 C. coarsely chopped bok choy cabbage

4 zucchini


Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.

Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.

Cut zucchini into thin noodles using a spiralizer.

Divide soup among 6 serving bowls. Top with zucchini noodles.

Shrimp Stir Fry with Bok Choy, Diced Tomatoes and Rice Noodles


1 (8 oz.) package dried rice noodles

2/3 C. soy sauce

2 T. water

2 tsp. rice wine

1/3 C. brown sugar

2 T. grated fresh ginger

2 T. cornstarch

1 T. vegetable oil

1 pinch red pepper flakes

2 T. finely chopped fresh garlic

1 lb. jumbo shrimp, peeled and deveined

1 large head bok choy, chopped

1 (14.5 oz.) can Hunt's® Diced Tomatoes

2 green onions, sliced


Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.

Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.

Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.

Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.

Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.


The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit