Energetics of Bok Choy: Your New Favorite Variety of Cabbage
Bok Choy cabbage is a type of Chinese Cabbage that originates from Southern China and Southeast Asia. They are very winter-hardy, so it has been growing in popularity in Northern Europe.
This cabbage is characterized by its loose bulbous cluster of dark green leaves with a firm stem. Bok Choy has a mild flavor and can be eaten raw or cooked.
Best Way to Choose and Store
The best way to choose tasty Bok Choy is to look for ones that are vibrant in color with firm leaves and have a dense feeling. Only the outer leaves should be loose and all the leaves should be connected to the stem. Avoid Bok Choy that is cracked, bruised, or blemished. Severe damage to the outer leaves indicates damage from worms or decay that can be found all the way to the inner core.
Bok Choy is a winter hardy vegetable, so while it is available all year round in supermarkets, it is best in flavor and texture (and nutrition) in the winter months and early spring.
Nutrition
Bok choy is a great source of Vitamin C, potassium, and calcium. Like many dark leafy green vegetables, Bok Choy contains beta-carotene, which is a precursor to Vitamin A. It is also a great source of dietary fiber. As a plus, one cup contains just 20 calories!
Raw bok choy, like all cruciferous vegetables, contains an enzyme called myrosinase. Myrosinase can hinder thyroid function by preventing the body from absorbing iodine. Don’t worry too much as cooking deactivates this enzyme.
Energetics
Bok Choy is cool in temperature and sweet flavor. It is very cooling and moistening for the digestive tract, helping with digestive issues and constipation from heat or dryness. It is also great for treating heat in the Lungs that manifests with yellow discharge/mucus. It has been used traditionally to treat the common cold, whooping cough, mental depression, irritability, inflammatory disorders (arthritis, varicose veins, etc).
Bok Choy Chicken Soup
Ingredients
3 cups chicken broth
1 teaspoon red pepper flakes
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1 clove garlic, chopped
10 leaves bok choy, thinly sliced
Preparation
Gather the ingredients.
Bring the chicken broth to a boil in a medium saucepan.
Stir in the red pepper flakes, soy sauce, Asian sesame oil, and chopped garlic.
Add the bok choy leaves. Simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender.
Serve and enjoy!
Source
https://www.thespruceeats.com/bok-choy-chicken-soup-694299
Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.
Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.