Stirfried Bok Choy

We’ve been mourning the fact that we can’t seem to find decent Asian produce in Ann Arbor (this may finally commit me to a garden next summer!), but this past Thursday’s CSA share included some gorgeous, delicious purple bok choy. For more information on the vegetable, visit Kitazawa Seed Company. It was almost too fresh to cook (I ate a few leaves straight out of the rinse water), but I ended up making a simply stirfry, separating the stems and leaves so that the kids (who don’t like the leaves) would also enjoy it. Make sure to keep the cooking time to a minimum so that the gorgeous color,¬†delicious crunchiness and clean flavor remain, particularly in the stems.


  • 2 heads purple bok choy
  • 2 T oil
  • 2 cloves garlic, sliced
  • salt to taste


  1. Soak the cabbage in cool water, then remove and separate into leaves.
  2. Soak in fresh water, then remove to a dry bowl. If a lot of grit remains in the rinse water, soak a 3rd time.
  3. Cut the stems into 1/4″ sections, the leaves into 1/2″ ribbons and keep them separate.
  4. Heat the wok over medium high heat, then add the oil, heating just until it shimmers.
  5. Add the garlic and explode just until fragrant – do not let it brown and become bitter.
  6. Add the stems and stirfry briefly, just until the color is vibrant and some crunchiness still remains.
  7. Season with salt and remove to a plate, spreading into a circle around the edge.
  8. Add the remaining oil to the wok, heat just until it shimmers, then stirfry the leaves until they are wilted and just turning tender.
  9. Season with salt and arrange in the middle of the serving plate.

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