ABOUT Bok Choy (Choi or Pak Choi)

Bok choy is a petit, juicy green in the mustard/cabbage family that has origins in China where its been cultivated for over 3,500 years. From China bok choy migrated to other East Asian countries like Korea, Japan, and the Philippines where it is still an important crop in their respective cuisines and diasporas. Their light stalks have a nice fresh crunch, and their leaves have a spinach-like taste with a very mild bitterness.

COOKING & STORAGE

Edible parts: Leaves and bulby stems.
Medicine and Nutrients: Bok choy provide a great source of vitamins and minerals like potassium, Vitamins C, K, A and B6.
Storage: Store bok choy in the vegetable bin of your refrigerator in a paper or perforated plastic bag. Do not wash your bok choy until you are ready to use it. It can last about a week.

Ways to Prepare

RAW: Chop up bok choy bulbs or leaves to to enjoy in a salad or to top a brothy soup.
COOKED: Due to its lightness bok choy doesn’t need very heavy, long cooking preparations and can be quickly braised, blanched, steamed, sautéd, stir-fried, and grilled.