About Bok Choy
Bok choy may also be called pak choy or Chinese white cabbage. It’s a popular Asian green with a round base, upright spoon-shaped green leaves and crunchy pale green stems. Bok choy is the Asian green with the longest cultivation history. It’s a biennial plant – best in early summer and then again in late fall. You may also enjoy our baby bok choy.
Selection
Look for leaves with rich green color and no signs of limpness, wilting, tears or blemishes. The base of the should be dry and firm.
Storage
Bok choy greens have high water content which means they don’t store for long periods of time. Best to use them within 1-2 days of purchasing. Otherwise store them in a perforated plastic bag in the crisper drawer of your refrigerator where they will keep an extra day or two..
Preparation
Trim before cooking and soak in cold water to remove any traces of soil that may have clung to the base of the plant. The stems are thick so it’s best to separate the leaves from the stems and cook the stems first (as they take longer to cook). Steam or braise them whole. Alternatively you can halve them lengthwise and stir-fry with other veggies, meats and sauces.
Nutrition
Bok choy are Asian greens belonging to the brassica family. Like other leafy green vegetables they are high in antioxidants, folate, and vitamins A and C.
