So… I caved in during spring break and went to check out my local Asian grocer. I hadn’t been in so long so I decided to go check out what they had again. Last summer, I used to go there all of the time to buy this Korean brand ice cream that was shaped like a fish cone, and was filled with vanilla ice cream and red bean paste. Yum yum!
During this visit, I bought way too many bags of junk food and… baby bok choy. I’ve never cooked with bok choy, but they looked cute and they are healthy so I thought, “Why the heck not?”. I went home and searched for a recipe to use up the whole pound I bought. Yeah, a pound. I obviously have no self control.
I found the perfect stir fry recipe on Andrea’s Recipes. Check it out on her website. I have such a hard time cooking healthy recipes; I try out new recipes often in an attempt to eat healthier and they just fall flat for me on flavor usually. This recipe had a nice flavor and I didn’t feel like I was deprived of anything.
Boy Choy is technically a cabbage. It is slightly sweet and crispy. Best of all, it is extremely nutritious with vitamins A and C as well as calcium and iron. It is also a low calorie food, with 1 1/2 cups of baby bok choy having only 10 calories. That is a great payoff considering the nutritional value.
I think I’m going to be a fan of baby bok choy from now on. Have you eaten bok choy before? How did you like it? A friend of mine told me that a local smoothie place here in Bloomington had the option of adding baby bok choy into her smoothie, which was interesting. Sounds questionable, but I’m up for anything at least once!