Produce Info, Storage Tips and Recipes
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Bok Choy
The Basics
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.)