Bok Choy

5/14/2014

Joi Choi

Mei Qing

In Season
Spring and Fall

Storage Tips
Store up to 2 weeks

Refrigerate in a plastic bag for up to two weeks

Culinary Tips

Bok choy is great for stir-fries, braising, and soups and can also be eaten raw.
Separate the stalks and rinse the base of each stalk in running water before cooking.
Another way to remove the grit without chopping them up or peeling off stalks is to slice bok choy in half long-ways and place in boiling water for a few moments. Then sear cut side down in a hot pan. Delicious!
Stir-fry by separating the green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. Cut leaves into small pieces.
Sauté or steam bok choy and toss with your favorite marinade.
Toss cooked bok choy with a light coating of toasted sesame oil, soy sauce, and rice vinegar.

Vegetable Index