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.
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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