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Is bok choy incredibly good or just a flavor of the month?

El Puerco Mar 27, 2007 02:11 PM

The "in" vegetable these days seems to be bok choy. Does it taste amazing or is it this year's sun-dried tomatoes?

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  1. chowser RE: El Puerco Mar 27, 2007 02:14 PM

    I've been eating it my whole life, didn't know it was the "in" vegetable so I'd say it's just incredibly good.

    1. limster RE: El Puerco Mar 27, 2007 02:16 PM

      It's always been a basic, been eating it for >30 years.

      1. OrganicGal RE: El Puerco Mar 27, 2007 02:16 PM

        Could be a bit of both. I love bok choy, and have for a long time. As a matter of fact, just yesterday, I was dancing in the produce section, because I found the most beautiful baby bok choy, and will be having them for supper tonight.

        The taste is light, clean, and sweet. It melds beautifully with any Asian flavors, and as a snap to prepare. That may account for its popularity. But, even if it is this year's trendy veggie, I'll still be eating it far into the future because of that light, sweet taste.

        1. raytamsgv RE: El Puerco Mar 27, 2007 02:59 PM

          It's been staple for decades in our area (San Gabriel Valley, just east of Los Angeles), which has a large Chinese populuation. In other places, I just don't know.

          1. l
            luniz RE: El Puerco Mar 27, 2007 03:01 PM

            I like it but don't think it's the in thing right now....I think that's "blood oranges".

            1. Quine RE: El Puerco Mar 27, 2007 03:03 PM

              It is a very old vegetable, a staple in many households. Perhaps not yours, so you are seeing it as new to you on menus. Try it, you might like it. All old things get rediscovered and become new again, it's a cycle. Fondue anyone?

              1. n
                nyfoodjoe RE: El Puerco Mar 27, 2007 03:08 PM

                When it is fresh and crisp, it is a great vegie....but it depends on its surrounding cast of flavors to derive any real taste....that is why it is so good in Oriental style cooking...holds up to stir-frying and intense heat, and takes to the flavors of the cuisine

                4 Replies
                1. re: nyfoodjoe
                  starlady RE: nyfoodjoe Mar 27, 2007 03:21 PM

                  Agreed. I have Bok Choy about once a week. Love it is Asian style soups too. Add it just a couple minutes before you serve and the leaf is nice and wilty and the stalk is still crisp. YUM

                  1. re: starlady
                    marlie202 RE: starlady Mar 27, 2007 03:52 PM

                    In the Caribbean we made it for breakfast-sautee with scallions and eat it with fresh baked bread--also a good thing are veggie turnovers stuffed with sauteed bok choy with onions and spices

                    1. re: marlie202
                      prunefeet RE: marlie202 Mar 28, 2007 08:42 AM

                      Wow, both of these sound really delicious.

                      1. re: marlie202
                        lollya RE: marlie202 Mar 29, 2007 11:35 AM

                        i've never tried cooking with bok choy, and your veggie turnovers caught my eye, do they have any meat? and if not, could I get your recipe to try out? thanks in advance. lolls

                  2. ipsedixit RE: El Puerco Mar 27, 2007 04:05 PM

                    I love bok choy (all varieties).

                    I can eat it simply steamed with some hoisin sauce, topped over rice.

                    2 Replies
                    1. re: ipsedixit
                      luswei RE: ipsedixit Mar 27, 2007 04:13 PM

                      I love bok choy too. Steamed with hoisin, in soup, sauteed with shitake mushrooms and tofu, lightly grilled.

                      1. re: luswei
                        ipsedixit RE: luswei Mar 27, 2007 05:04 PM

                        Ever try steaming scallops enclosed with two bok choy stalks?

                        Simply ethereal.

                    2. Sam Fujisaka RE: El Puerco Mar 27, 2007 05:16 PM

                      When you can get bok choy in Cali, Colombia, as we now can, the "in" stage must have been years if not decades ago.

                      1. b
                        Blueicus RE: El Puerco Mar 27, 2007 05:51 PM

                        Heh, I too have been eating it all my life, but I've always had to be force fed it (and I'm still not a huge fan of it) :). There's a wateriness about it I don't like, and that's not to say I don't like all "choy", just all varieties that resemble bok choy. And yes, it's very popular on many restaurant menus, but as said above, I'm not a fan so I don't see the big deal with it.

                        1. r
                          ricepad RE: El Puerco Mar 27, 2007 05:56 PM

                          It's always "in" at the the ricepad pad. Chow (that's 'stir-fry' to most of you) it up with some salt, garlic and ginger, then splash in a little chicken broth and cover for a minute or two, and serve with rice. I actually prefer the more mature heads (vs. the trendier 'baby' bok choy), because it sometimes has a mustard-y taste.

                          1. k
                            kleinfortlee RE: El Puerco Mar 27, 2007 07:37 PM

                            baby bok choy might be the "in" vegetable, but big bok choy has been around for a long time...i sometimes roughly chop the big bok choy and add it to my pasta and been soup...italian-asian fusion cooking, but great color, flavor, and texture...try it!

                            1. monku RE: El Puerco Mar 27, 2007 07:51 PM

                              Either you fell off the turnip truck or I did. When did it become the "in" veggie?

                              Been eating it all my life. When served in the Chinese household it was the equivalent of having to eat your spinach. It was always a cheap ingredient in something like chow mein.

                              1. n
                                niki rothman RE: El Puerco Mar 27, 2007 08:03 PM

                                Bok choy? OK. A sturdy and serviceable vegetable. As I think Maggie Smith as Miss Jean Brodie described chrysanthemums as flowers, "...a sturdy and serviceable flower". The green part of big ole bok choy is rich and hearty flavored, but the stalk is unpleasantly fibrous in a styrofoamy way that I'd be perfectly happy to never taste again. Not horrendous, just seriously blah. No, I take that back. I really dislike that texture especially if overcooked - like limp dish rag.

                                BABY bok choy? Now you're talking about something really delicious, tender, and versatile. Not so much by itself. Although you do see it as a featured green in Chinese restaurants quickly steamed whole and served with perhaps oyster sauce. But I like it as the leafy green component in an ensemble cast production. Mmm...stir fries like sliced: steak, portobellos, scallions, and bbc. With rice stick noodles, chicken, shrimp, scallions, sliced water chestnuts, bbc. On both previous dishes use a light cornstarch thickened sauce made from broth and soy sauce & garlic quickly fried in a light oil. Just fine in a salad, wonderful in brothy soups, but NOT "flavor of the month" - if it was I'd probably STOP eating it.

                                1 Reply
                                1. re: niki rothman
                                  Sam Fujisaka RE: niki rothman Mar 27, 2007 08:05 PM

                                  A real stir fry with temps about the surface of the sun need bok choy, not baby.

                                2. m
                                  mattm RE: El Puerco Mar 27, 2007 08:27 PM

                                  Bok choy is one of few asian vegetables that consistently appears in mainstream grocery stores, at least in the Washington DC area. If you like it, I would encourage you to find an asian market to check out all the other veges you've been missing.

                                  1. PeterL RE: El Puerco Mar 28, 2007 02:13 PM

                                    Something in between. It's good (baby bok choy), but not incredibly.

                                    I don't about the in and the out.

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