Reason #5: One cup of bok choy contains more calcium than one-fourth cup of cottage cheese, and about the same amount of calcium as half a cup of milk.
I’ve found that preparing Chinese cabbage according to traditional Asian methods like stir-frying, steaming, or allowing to wilt in a steaming bowl of brothy noodles works best. Saute either whole baby bok choy or chopped regular bok choy with chopped garlic and ginger until wilted. Dot lightly with your favorite soy sauce or teriyaki sauce and two dashes of toasted sesame oil.
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