Bok Choy

Tender, mild cabbage/leafy green with crisp stems and soft leaves

Storage

Store unwashed in a breathable bag in the fridge's crisper. Keep it away from ethylene-producers like apples and bananas.

Keeps For

Up to two weeks when stored properly. If blanched and frozen, it can last up to a year.

Flavor Profile

Tender, mild cabbage/leafy green flavor—crisp, juicy stems with soft, neutral-tasting leaves. Cooked lightly, it stays fresh and succulent. You can use it instead of broccoli in many dishes – the flavor is milder and the texture is more crisp.

How to Prep

Trim the base, separate stalks, and rinse any soil. For mature bok choy, chop stems and cook them first, then add leaves near the end.

Ways to Cook

1 Stir-fry with garlic, ginger, or oyster sauce
2 Braise or sear with soy, vinegar, and sesame oil
3 Add to soups or noodle dishes
4 Grill or roast whole baby bok choy for charred flavor

Pairs Well With

Garlic ginger soy/tamari sesame vinegar scallions mushrooms seafood tofu noodles and rice.

Good to Know

Overcooked bok choy loses its crispness—cook the stems thoroughly, but add leaves just before serving. Avoid soggy bags—keep things dry and breathable.

Did You Know?

Bok choy, a non-heading Chinese cabbage in the mustard family, has been grown since at least the 5th century AD and is popular across East and Southeast Asia.