Preparing Bok Choy

• Bok choy has two distinct sections -- its green leafy upper parts and its thick white ribs below. In Thai cookery, both parts are used. Typically sliced thin for inclusion in stir-fries and curries to promote quick cooking, bok choy is generally only cooked for 2 to 5 minutes or until the leaves soften and wilt but retain their vibrant green and the thick, white ribs begin to loosen and soften. Use baby bok choy in the same way as full-grown bok choy by chopping it coarsely, or simply halve the small bunches and steam or grill them until just tender. Avoid overcooking bok choy to the point that its leaves change color to a dingy, dark green.

Simple Bok Choy

• Bok choy can be prepared on its own in Thai cooking as a simple dish seasoned with white pepper, salt and oil or topped with a spicy chili-lime vinaigrette. Grill or steam baby bok choy heads sliced in half for a quick and tasty dish to serve alongside grilled Thai meats and rice.

Stir-Fried Bok Choy

• Create a Thai stir-fry centered on bok choy seasoned with garlic, soy sauce, salt and pepper for a quick and easy vegetable dish. Alternatively, stir-fry bok choy and watercress together with garlic, ginger, soy sauce and cilantro for a flavorful side. Add shrimp, oyster sauce, fish sauce, chili paste and lime juice for a complete meal, when served with rice, to which the bok choy adds bulk and nutrient value.

Bok Choy in Curries

• A common ingredient in spicy red curries, bok choy adds both its leafy green tenderness and a little crunch with its thick white ribs. Made with or without meat, this common Thai curry has a coconut milk and curry paste base that is mellowed by the inclusion of the mild-tasting bok choy. Add chicken or beef to the curry, or simply pack it with other vegetables such as green beans and sweet potatoes for a filling vegetarian meal.