Spring Produce Guide: Bok Choy
Related to Chinese cabbage, bok choy is a versatile vegetable with crisp, sweet leafy greens and white juicy, mineral-rich white stems.
Related to Chinese cabbage, bok choy is a versatile vegetable with crisp, sweet leafy greens and white juicy, mineral-rich white stems. In addition to its earthy flavor, we love that bok choy retains its beautiful emerald green color when cooked. You can prepare the leafy green any number of ways: toss baby bok choy with homemade vinaigrette in a salad or add whole to spiced beef soup; the larger variety is excellent in stir fries.
HOW TO BUY
Look for crisp, bright green leaves and a firm, white stem. Avoid bok choy with dull, drooping leaves, yellow stems, or brown spots.
HOW TO STORE
Like other leafy greens, store bok choy in the crisper drawer in a loose or perforated plastic bag. Don’t wash bok choy until directly before cooking.
HOW TO PREPARE
Wash with cold water and cut away the root at the base. Baby bok choy can be cooked whole or eaten raw; for mature bok choy, separate the stalks and leaves before cooking them. The leaves cook much faster so you’ll want to add them to your recipe right at the end, whether you’re boiling, steaming, or stir-frying.