Braised Bok Choy

Braised Bok Choy

Also called «Chinese white cabbage», «pak choy», and «white mustard cabbage», this member of the cabbage family, cultivated in China since the fifth century a.d, is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves.

2 servings
Preparation 5 min
Cooking 10 min

110 calories per serving 


2 small bok choy, cut in half lengthwise   400 g
2 green onions/scallions, thinly sliced   30 g
2 tbsp margarine non-hydrogenated   30 g
1/3 cup chicken broth, low-sodium   85 mL


  1. Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
  2. Heat the margarine in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
  3. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (230g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 1.5 g
+ Trans 0.1 g

7 %


0 mg


130 mg

5 %


5 g

2 %


2 g

9 %


2 g


4 g

Vitamin A

90 %

Vitamin C

140 %


20 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Good source of :
Calcium, Manganese, Potassium, Vitamin B6
Excellent source of :
Folacin, Vitamin A, Vitamin C, Vitamin D, Vitamin K
Diet-related health claims :
Artery-healthy, Bone-healthy, Heart-healthy

More info

This recipe is in the following categories: Vegetables | Side dishes | Artery-healthy | Bone-healthy | Diabetes-friendly | Halal | Heart-healthy | High Calcium | High Vitamin D | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium

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