You can't go wrong cooking with baby bok choy. The Chinese cabbage has crisp-tender ribs that you can sear, sauté, and steam without losing the crunchy texture.
And it's great for you: This crucifer is rich in fiber and folate, which can help reduce cancer risk. But sometimes you buy too much—so instead of making the same old thing over and over, try switching it up with these three recipes:
Ginger-Chile Bok Choy
Mirin is a sweet rice wine that counters the spice. You can substitute 1 tablespoon unseasoned rice vinegar combined with ½ teaspoon sugar. Get the recipe here.
For a twist on the wedge salad try this grilled bok choy wedge with blue cheese-buttermilk dressing:
Sweet-and-Sour Bok Choy
Oyster sauce and a pinch of sugar add caramel flavor and color to the bok choy. A little butter turns the sauce into a glaze. This side would be excellent with a spicy main like a Szechuan-style stir-fry or a chile-laden meat or fish dish. Get the recipe here.
Shiitake-and-Sesame Bok Choy
Shiitake mushrooms have a rich, meaty flavor that boosts the bok choy and marries well with the toasted sesame oil. They also brown quickly without releasing much liquid. Get the recipe here.