Bok choy is an ancient Chinese vegetable that is tasty in a variety of dishes – from salads to stir-fries.
Bok choy is known by many names, including white cabbage, white vegetable, pak choi, and mustard or chard cabbage. There are many varieties available in , but the rest of the world offers limited choices.
Baby bok choy is sold as either an immature vegetable or a separate, miniaturized species.
• Stalks should be white and firm, not rubbery; leaves should be fresh and green.
• Inspect for brown spots on the leaves, which indicate a loss of flavor.
• Avoid any stalks with mushy areas.
• Refrigerate and use within one week, sooner if possible.
• Bok choy does not freeze well.
• Treat bok choy as a cabbage.
• Slice off the base. Wash thoroughly and remove tough dirt with a vegetable brush.
• When stir-frying, add sliced stalks first (five minutes from finish). Save the chopped leaves, which are highest in nutrients, for the last two minutes.
• Bake baby boks whole with seasonings and serve as a side dish.
• Chop stalks and simmer in broth to create soup bases.
• Add chopped stalks to finished soups for extra crunch.
• Wilt leaves and add to salads or mix with other greens.
• Cabbage (for stir-frying)Try one of our favorite bok choy recipes:
Bok Choy Relish
Bok Choy Stir Fry