Bok Choy ~ Brassica rapa var. chinensis

Originating from China, bak choy is one of the few members of the east Asian brassica family that is now commonly used in the West.

Nutrition: Bok choy is a great source of calcium, vitamins A, B-complex, C and a few other minerals. Like other brassicas, a light freeze tends to make the plant more sweet and tender.

Edible parts: Crunchy white stalks, leafy greens

Processing & Storage: Keep refrigerated, wrapped in a damp cloth or in a plastic bag. Bok choy will keep up to a week. Do not allow leaves to dry out.

Cooking: Bok choy is most often used in stir-fry. Separate the leaves from the stems, chop, and add to the stir-fry, starting with the stems (they will need to cook longer than the leaves).

Bok choy can also be steamed and tossed with a sesame oil, soy sauce, and rice vinegar marinade. It also is good as a cabbage substitute in cole slaw.

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