A good bok choy recipe can be difficult to find. Too often bok choy recipes disguise the leafy green vegetable in heavy sauces or combine it with other, more strongly flavored vegetables so that bok choy’s unique, if subtle, characteristics are lost in the final dish. When bok choy first becomes available, usually in the early spring but often in autumn as well, I prefer a recipe in which it is dressed simply and served on its own, without the addition of other vegetables. In this way, the cruciferous vegetable with its pale, elongated stalk and broad, verdant leaves can shine on its own – though paired with other subtle flavors which complement its sweet and slightly peppery undertones without competing against them.
My favorite bok choy recipe combines miso, ginger, fish sauce and sesame seeds in a gentle glaze that seasons the vegetable without overpowering its subtle flavors. Unlike many leafy green vegetables, bok choy is relatively low in oxalates – a compound with a strong chelating effect that contributes to kidney stones. Though the effectis of oxalic acid extend far beyond kidney stones, indeed some evidence indicates they may play a role in vulvodynia and chronic fatigue syndrome; moreover, evidence indicates that autistic children experience improvement in their condition once dietary oxalates were limited1. Fortunately, oxalates are easily mitigated by light cooking which is why leafy greens and other vegetables high in oxalates, such as beets, should be cooked prior to serving. A healthy intestinal tract fed on probiotic supplements and foods may also help to mitigate the effects of oxalate2, 3.(…)
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