Social Messaging: Bok Choy

cooking
Written By Judy Doherty, MPS, PCII

Lisa Andrews, MEd, RDN has prepared great facts about bok choy this week. It is such a wonderful green that can go in stir fry dishes or be served as a side dish. Best of all it cooks really fast!Whip up your social messages now!

  • Bok choy, also known as pak choy, white cabbage or joy choy, is a type of Chinese cabbage. Similar to celery or mustard, bok choy grows rounded leaves.
  • There are several varieties of bok choy that are different in color, taste and size.
  • Bok choy is traditionally grown in China but is also cultivated in Canada and California.
  • This Chinese cabbage is a good source of beta-carotene and vitamin C.
  • Bok choy is a mild-tasting vegetable that is great in stir fries or soups.
  • Bok choy can also be eaten raw in salads or on veggie burgers.
  • Bok choy adds color, flavor and fiber to a variety of dishes.
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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