With its tender leaves and crunchy stalks, this Asian green is mild, juicy, and sweet. The “baby” variety is what’s most commonly sold in the States, but bok choy can also be found in seedling form and as a mature vegetable. Bok choy is usually blanched to tenderize it before stir-frying or sauteing.
Featured Bok Choy Recipes
- Asian Greens with Garlic Sauce
- Braised Duck Legs with Mustard Greens and Bok Choy
- Bok Choy with Black Mushrooms
- Rice Vermicelli with Chicken Soup
- Stir-Fried Baby Bok Choy
- When shopping for bok choy, look for vibrant green leaves and a firm, crisp, white stalk.
- To prepare the vegetable for cooking, rinse it well and dry the leaves thoroughly. Baby bok choy can be left whole, but large bok choy should usually be chopped or sliced before sauteing or stir-frying.
- Store bok choy in a plastic bag, unwashed, in the vegetable crisper. Use within 48 hours.
Where to Buy
Most varieties of bok choy are available year-round in Asian markets and specialty food stores; look for locally grown varieties in season at farmers’ markets. Baby bok choy is in season during the month of April. Bok choy is also available online at Melissa’s Produce.