East Of Eatin’: 6 Asian Bok Choy Dishes

Alongside napa cabbage, bok choy is one of the most enduring greens in Eastern Asian cooking. Bok choy’s mellow pepperiness is an easy flavor to work with, but its true power lies within its versatility. Whether it’s stir fried, sautéed, or served raw, bok choy succeeds in all sorts of dishes. Here are a few of our favorites from Beijing and beyond.

Potstickers

Perhaps the ultimate Chinese side dish, no meal would be complete without some savory potstickers. While bok choy leaves are equally delicious in vegetarian and meat potstickers, we prefer the latter, as the gentle bitterness of bok choy compliments pork-based potstickers quite nicely. For best results, try blanching your bok choy before throwing it into the wok. 

Stir-Fried Bok Choy

If you want to spotlight your bok choy, there are few better options than a classic vegetarian stir fry. While commonly served as a side dish, it’s fairly easy to turn it into a main course. Simply serve alongside hearty vegetarian choices like shiitake mushrooms or tofu to give your dish a bit of heft. This dish is a great option for waste conscious chefs too, as you can utilize both the leaves and stalks to great effect. 

Veggie Pho

Contrary to popular belief, not all bok choy dishes have their roots in Chinese cuisine. Potentially the most popular Vietnamese dish stateside, pho is a flavorful soup that is often served as a cheap, filling street food. There are a ton of different pho variants, but most typically include a mixture of noodles, vegetables, protein, and garnishes. As the true flavor of pho lies within the broth, you can utilize different ingredients in order to create a deeper sense of flavor to the entire dish. With this in mind, we like using both the leaves of stalks of bok choy to incorporate some light color and bitterness into the bowl.

Beef and Bok Choy

Equal parts flavorful, colorful, and nutritious, a beef and bok choy stir fry is an easy sell. We believe that the secret to this dish lies within it’s complimentary ingredients, so be sure to use a variety of veggies like garlic, ginger, onion, or even bell peppers! Best of all, each ingredient can be thrown together in the wok, so you can bust out dishes quickly and consistently. 

Lion’s Head Meatballs

A popular dish in Shanghai, lion’s head meatballs combine huge pork meatballs with bok choy leaves to create a dish that is intended to resemble a lion’s head and mane. There are a few ways to serve this dish, but it’s typically served in a chicken broth for a hearty take on soup. 

Bok Choy Salad

Prefer fresh greens over cooked? We’ve got you covered! Bok choy leaves are extremely tender, which makes them well suited for a variety of salads! We like sticking with its asian roots and combining bok choy with green onions and wonton strips and then dressing in a soy sauce based salad dressing. The leaves play with a ton of flavors, so don’t be afraid to incorporate ginger, sesame, or honey into your dressing!