There are so many variations of bok choy, including Taiwan Bok Choy! This particular bok choy is long, with white stems and leafy greens at the end. Here’s how to cook Taiwanese Bok Choy Stir Fry.
What is Taiwan Bok Choy
Taiwan Bok Choy or Taiwanese Bok Choy （台灣小白菜） is one of the variations of Bok Choy. This relatively new type of bok choy has long slender leaves with white stems and loose leafy greens at the end.
It tastes similar to bok choy, but has a slightly more delicate and mild flavor, and is also slightly more tender and sweet and less bitter.
Taiwan Bok Choy looks like a skinny mix of regular bok choy and napa cabbage. Bok choy and napa cabbage technically both belong to the same species – Brassica rapa! They’re just two different types of subspecies.
One of the differences between Bok Choy type veggies and Napa Cabbage is that bok choy do not form heads and Napa Cabbage type veggies do form heads.
What this means is that Napa Cabbage wraps around in to a ball like shape at the top – like regular green cabbage (which btw, is actually in a different species – Brassica oleracea). Bok choy’s leaves do not do this and have leafy blades that flow freely at the top.
Taiwan Bok Choy is in the category of not forming head like Napa Cabbage.
For more resources, learn more about Taiwanese Bok Choy here. And if you want to learn more about Chinese vegetables in general, check out my article about all the veggies here.
How to cook Taiwan Bok Choy Stir Fry
First gather your ingredients:
- 2 tbsp cooking oil of choice
- 3-4 cloves of garlic, roughly chopped
- 4 bunches of Taiwan Bok Choy
- Salt, as desired
Using a knife cut off the end of your bok choy with a knife and discard. Cut bok choy one inch length, and then separate the white parts from the green leafy parts.
Heat oil in a large skillet or wok over high heat. Add the garlic and cook for about a minute.
Then, add the white parts of the bok choy first, and stir fry for about 1 minute – giving it a head start as it takes slightly longer to cook.
Add the green leafy parts of the bok choy.
Stir fry for about another 3-5 minutes or until bok choy is tender – the leafy greens should be vibrant green and white parts slightly translucent.
Add salt to taste, mix well and then remove from heat and serve!
Taiwan Bok Choy
Taiwan Bok Choy is one of many variations of Bok Choy, known for it's crunchy tender stems and leafy greens, it is has a similar taste to Bok Choy, but more mild and slightly more sweet and less bitter. Here is how to stir fry this veggie at home!
Ingredients
- 2 tbsp cooking oil of choice
- 3-4 cloves of garlic, roughly chopped
- 4 bunches of Taiwan Bok Choy
- Salt, as desired
Instructions
- Using a knife cut off the end of your bok choy with a knife and discard. Cut bok choy one inch length, and then separate the white parts from the green leafy parts.
- Heat oil in a large skillet or wok over high heat. Add the garlic and cook for about a minute.
- Then, add the white parts of the bok choy first, and stir fry for about 1 minute – giving it a head start as it takes slightly longer to cook.
- Add the green leafy parts of the bok choy. Stir fry for about another 3-5 minutes or until bok choy is tender – the leafy greens should be vibrant green and white parts slightly translucent.
- Add salt to taste, mix well and then remove from heat and serve!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 74Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 166mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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