Baby Bok Choy: This Week's Market Report Good Buy

Fresh, cruciferous vegetables are extremely on-trend on menus all across the country right now. Slowly but surely, we are seeing complex carbs and starches give way to bright, green, and filling veggies, much to the delight of doctors everywhere.

Baby bok choy is one of my all-time favorites because of its earthy, pleasantly bitter flavor that pairs so perfectly with strong flavors like onions, ginger, and chilies. Baby bok choy is also extremely easy to prep. Just trim the fibrous root end and give a wash in cool running water to get rid of any sand.

Baby bok choy loves to be steamed and stir-fried. Try throwing baby bok choy into a smoking hot wok with onions, garlic, fresh jalapenos, and a touch of fish sauce, and a sprinkle of sugar. You can also roast whole baby bok choy with big flavored ingredients like miso paste and soy. The result is deeply caramelized, unctuous veggies that can be served as a side dish for fish, or cooked down and eaten on their own like a salad.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.