Rice tossed with Bok Choy and Cottage cheese.

Bok Choy is widely used in Chinese, Korean and Thai cooking. Many call it the Chinese cabbage and some say it’s from the cabbage family and resembles like celery. I am a great fan of Bok Choy and since it’s not widely available here (where I live); I quickly grabbed it at the local supermarket and added it to my trolley. I enjoy it more than a regular cabbage. It is very nutritious and has got a nice sweet, succulent taste that can be eaten raw, added to salads and stir fries. Bok choy is available during winters. It is best to buy fresh harvest with firm stalks and dark crispy leaves. It stays fresh up to 3-4 days if stored (refrigerated) appropriately without loss of nutrients. I decided to use it fresh for dinner and I wanted the dish to taste more of bok choy with my favourite cottage cheese tossed with some rice. Tofu can be used for cottage cheese and can also be tossed with noodles too instead of rice. As I thought of cottage cheese my husband wanted some fried egg strips too to go along with it. So here’s how the final tasty healthy dish came out.


  • Rice cooked – 2 Cups.
  • Red onion – 1 no.
  • Bell pepper – 1 no.
  • Carrot – 1 no.
  • Garlic mince – 1 Tablespoon.
  • Eggs – 2 nos.
  • Cottage cheese – 200 grams.(paneer)
  • Bok Choy – 1 Bunch.
  • Dark Soy Sauce – 2 Tablespoons.
  • Chilli Vinegar – 1 Tablespoon.
  • Peanut oil – 1 Tablespoon.
  • Crushed Black pepper – 1 Teaspoon.
  • Sugar – 1 teaspoon.
  • Salt Pepper – to taste.
  • Cooking oil – 2 Tbsp.



  1. Wash and remove the outer discoloured leaves, pluck each leaf of Bok Choy. Trim off the base of the stem (just a little not too much), cut and keep aside.
  2. Cut Onions, bell pepper and carrot in thin one inch strips. Keep aside along with Bok Choy.
  3. Cut cottage cheese into cubes, lightly fry them and keep aside.
  4. Beat eggs and fry them (like an omelette), roll once done and cut it into strips and keep aside.
  5. Mix peanut oil, soy sauce and chilli vinegar with sugar and pepper. Combine well and keep aside.
  6. Take a well heated wok; add oil and Sauté onions, carrots, bell pepper and Bok Choy for two minutes with minced garlic on a high flame.
  7. Then add the sauce mixture and mix well.
  8. Bring down the flame to medium and add the cottage cheese and eggs.
  9. Finally season with salt and pepper. Toss in the rice and serve hot.

Star Anise can be added while cooking rice to make it more fragrant and flavoursome specially for this recipe.Remove the Star Anise once the rice is cooked before tossing it into the stirfry.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.