Bok Choy Recipe: A Simple, Healthy Way to Cook This Nutritious Asian Green
March 16, 2026
Categories: The Farm at Trinity Health, Community Health
A member of the cabbage family enjoyed in a salad and stir-fry!
Season: February - April, September - October
Storage and Preparation
Bok choy, or “Chinese cabbage” can be eaten raw, baked, sauteed, or stir-fried. It can be served as a simple side dish or cooked into recipes similar to other leafy greens. Rinse under cool running water before eating or preparing for a dish. For longer-term storage, place in a sealed container in the refrigerator. Keep away from raw meat products to avoid the risk of cross contamination if eating raw.
Nutrition
Bok choy is a leafy green that can add substantial volume to a meal or snack. It is high in fiber that promotes digestion and satiety. Bok choy contains vitamins and minerals essential for proper immune function and anti-inflammatory effects. Cook Bok choy with high quality fat sources for better fat-soluble vitamin absorption!
Bok Choy Recipes
Cheesy Bok Choy Casserole
Ingredients:
- 2 Tbsp olive oil
- ½ medium onion, finely chopped
- 8 heads baby bok choy, sliced into ½ in pieces
- 1 bunch kale, stems removed, coarse chop
- 1 10-oz bag baby spinach
- 4 cloves garlic, minced
- 3 cups cooked brown rice
- Salt and black pepper
- 3 large eggs, beaten
- 2 cups shredded Swiss cheese
Instructions:
- Preheat oven to 375°F. Oil a 13x9-inch baking pan.
- Heat olive oil over medium-high heat in a large skillet or sauté pan. Add onion and cook until softened, approximately 5 to 7 minutes.
- Add the bok choy and kale in batches; cook each batch until wilted. Stir in garlic. Transfer to a large bowl. Add spinach to wilt slightly.
- Stir in cooked brown rice. Season to taste with salt and black pepper.
- Stir in eggs and cheese.
- Transfer to prepare baking pan. Cover with aluminum foil.
- Bake 35-40 minutes. Remove foil and continue baking until cheese and top is lightly browned.
Bok Choy and Asparagus Frittata
Ingredients:
- 2 Tbsp vegetable oil
- 3 scallions, sliced thin
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- 1 small head bok choy, cut into 1-inch pieces
- ¾ lbs asparagus, cut into 1-inch pieces
- ¾ tsp salt
- 9 eggs, beaten
- ¼ tsp black pepper
- 1 tsp sesame oil
Instructions:
- Heat the oven to 325°F. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring until fragrant (about 30 seconds). Add the asparagus and ½ tsp of the salt and continue to cook, stirring occasionally until vegetables are almost tender (3 minutes more).
- Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining ¼ tsp of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.