Bok choy is a relatively new vegetable to Western tables although a staple of Eastern kitchens. Going by the name snow cabbage, pak choi, or bai cai, bok choy is the common name given to the leafy green in North America.
Full of nutrition, bok choy is a mild green which is best cooked for short periods of time in order to retain its firm texture. Thought of as a stir-fry vegetable, it's less commonly known that bok choy is often dehydrated and used in soups.
Bok Choy Nutritional Benefits, High in Vitamin C and Beta-Carotene
Bok choy comes in both a large and small variety with the larger one being 10 inches in length while the "baby bok choy" being 6 inches long. The Chinese green is easy to find at grocery stores as its leaves are dark green with snowy white stalks.
Bok choy is a member of the cabbage family and is similar in nutritional content. According to Whole Health MD, bok choy is high in vitamin C, folic acid, and beta-carotene. Additionally, bok choy contains plenty of fiber and nitrogen compounds, both of which have shown to help reduce the risk of various cancers.
How to Dry Bok Choy
It's not uncommon to see clotheslines filled with drying bok choy in small Chinese villages. While this technique works well in dry climates, bok choy can be dried in any home oven.
Prepare the bok choy by rinsing to remove any dirt, taking care not to separate the leaves from the base of the bok choy. Bring a large pot of water to a boil, then add the bok boy for 2 minutes. Immediately remove from boiling water and place into a bowl filled with ice water to quickly cool.
Remove the cooled bok choy from the ice bath and drain on kitchen towels, gently patting dry. Place the bok choy in a single layer on a baking sheet and place into a 200F (100C) oven for up to 12 hours or until dry. Turn the bok choy every 1 to 2 hours throughout this process.
Alternatively, instead of placing the blanched bok choy in the oven, tie each bok choy bunch to a clothesline and air dry for about a week. This dehydration technique is only recommended for dry climates.
How to Use Dried Bok Choy in Cooking
Dried bok choy is best used in soups and stews to add an intense burst of its flavor. The reconstituted bok choy holds up well to lengthy cooking times.
Dried bok choy should be reconstituted before use. Add the dried bok choy to a large bowl of lukewarm water for 45 minutes. The water will turn a dark tea-like color. Gently squeeze dry and place on a cutting board.
Trim away the bottom half-inch of the tough root-end of the stem and discard. Chop the remaining reconstituted bok choy into preferred size and add to any soup or stew. Cook for at least 20 minutes before serving.
For a more intense flavor in a soup or stew, use a few cups of the leftover water used to reconstitute the bok choy. Before using though, make sure it doesn't contain any sand or grit from the bok choy.
As an alternate, packages of dried bok choy can be found in most Asian markets. When purchasing dried bok choy, it's possible that some dirt may be present and it should be washed away during reconstitution. In this instance, the water should be discarded.
Dried bok choy is the perfect way to boost the flavor of soups or stews. Not only is the dried bok choy flavorful, it's full of nutrients. Drying bok choy can be easily done at home, although it will require plenty of time to fully dehydrate.
Allen Williams - Allen Williams is a freelance writer with varied interests ranging from information architecture to reality TV and cooking. He considers ...
