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bok choyBok Choy

Bok choy has many names: bok choi, bak choy, or pac choi. It is a traditional stir-fry vegetable from China. Bok choy likes cooler weather, so it is available in early spring as a full size head or baby size in the fall. Like all greens, it is an excellent source of vitamins A, B-complex, C and some minerals.  All of this nutrition for only 24 calories per one-cup serving!

Storage Tips:

Bok Choy Salad (from “Farm-Fresh Recipes” cookbook)

1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup sugar
1 T soy sauce
1/4 cup butter or olive oil
1/4 cup slivered almonds
1/4 cup sesame seeds
2 (3 oz) packages of ramen noodles
1 medium head bok choy or 3-5 baby heads
1 small onion

In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush ramen noodles while still in package. Discard seasoning packet and add noodles to butter along with almonds and sesame seeds. Saute until golden brown. Remove and drain on paper towel. Chop the bok choy and onions. Place in a large bowl. Add noodle mixture and dressing; toss and serve.


Tuesday: Stir-Fried Bok Choy with Mushrooms and Cashews (from Farmer John’s Cookbook)

1/4 cup chopped cashews
8 oz. dry rice noodles (or you can serve over basmati or brown rice)
6 T peanut oil or mild-flavored vegetable oil
2 bok choy, stems and leaves chopped
8 shiitake mushrooms sliced
3 scallions chopped (or 1 small onion can be substituted)
1/4 cup water
2 T rice vinegar
2 T soy sauce or tamari
1 tsp toasted sesame oil
1 T chopped fresh cilantro leaves (optional garnish)

Toast the cashes in a dry skillet over high heat until they begin to brown. Transfer the nuts to a dish to cool. Cook the rice noodles according to the package directions. Meanwhile, heat a wok or skillet over high heat for 2 minutes. Add 3 T of oil and allow to heat for 30 seconds. Add the bok choy and stir fry for 2 minutes. Then add the mushrooms, scallions and water. Cook for 8-12 minutes. In a small bowl, whisk the remaining 3 T of oil, rice vinegar, soy sauce, and toasted sesame oil. Add a little sugar if desired. Pour over vegetables and then add noodles to wok. Toss and serve.


Creamy Bok Choy Soup: from The Real Dirt on Vegetables.

1 T peanut oil
1/2 cup chopped scallions or onions
3 cloves garlic, minced
2 tsp coarsley chopped fresh ginger
2 bok choy heads, chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
salt, pepper, and hot pepper flakes to taste
1 tsp toasted sesame oil
2 T sour cream

Heat the peanut oil in a pot over medium heat. Saute scallions or onions; then add potato, bok choy, garlic and ginger. Saute for a minute and then add the stock and spices. Bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Stir in toasted sesame oil and sour cream and blend. Serve with extra scallions and cream as a garnish.


Bacon-y Bok Choy: from allrecipes.com

4 slices bacon, chopped
2 pounds of bok choy
1 tsp olive oil
1/2 small onion, chopped
1 tsp red pepper flakes
1 tsp minced garlic
salt and pepper to taste

Fry bacon in a large skillet over medium heat until crispy. Remove bacon and reserve one tablespoon of the grease (or more!) in the skillet. Add the olive oil, onion, red pepper flakes, and garlic. Cook and stir over medium heat until the onions are turning tender. Add the bok choy and place a lid on the pan. Let cook for 3-5 mintues. Remove the lid; cook and stir until bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt and pepper.

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Three Rivers Community Farm         
Elsah, Illinois         


mailing address:
P.O. Box 122
Elsah, IL 62028 


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