Bok Choy is a chinese leaf vegetable, related to the western cabbage. It can be eaten raw or cooked and has been cultivated in China for over 6,000 years! (Read more at Fruits & Veggies More Matters.)
Preparation
Remove the bottom end of the bok choy plant and carefully rinse each leaf under cold water. Chop up the leaves and stems separetely, since the stems will take longer to cook. While bok choy can also be steamed or boiled, the most flavorful way to cook this vegetable is by stir-frying.
Storage Tips
Place unwashed heads of bok choy in a loosely closed plastic bag and refrigerate. Bok choy is more perishable than other forms of cabbages, so be sure to use it ASAP.
Nutrition
Bok choy is full of essential vitamins and minerals, but is an exceptionally good source of vitamins A, C, and K. (See more bok choy nutrition facts at Self.com.)
Seasonality
Jun, Jul, Aug, Sep, Oct, Nov,
Recipes
Braised Baby Bok Choy
Braised Bok Choy
Braised Bok Choy & Hakurei Turnips
Chicken & Bok Choy Stir-Fry
Crispy Tofu and Asian Greens with Peanut Sacue
Grilled Bok Choy
Grilled Bok Choy with Sweet Soy Glaze
Kohlrabi and Bok Choy Fried Rice with Fried Garlic
Kohlrabi and Bok Choy Pizza
Miso-Glazed Tofu with Parsnips Two Ways
Raw Collard Green Wraps
Stir-Fried Beef and Bok Choy with Ginger
Stir-Fried Bok Choy with Mushrooms and Peppers