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Bok choy has more of the disease-fighting anti-oxidant beta carotene than other types of cabbage. It is low in kilojoules, has no fat, and is a rich source of fibre and vitamin C.
When you're cooking a member of the cabbage family and that includes brussels sprouts, broccoli, bok choy and cauliflower – you can always use the seasoning from one dish to flavour another one. For example, any of these vegetables can be lightly steamed and served with the simple mustard sauce that accompanies this brussels sprouts and potato mixture.