Bok Choy

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
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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.

Recipes
Root 5 Farm Bok Choy Recipes
Easy Bok Choy
Bok Choy Salad with seasame soy dressing
Shanghai Stir-Fried Noodles
Stir-Fried Bok Choy with Ginger and Garlic
Sautéed Bok Choy
Baby Bok Choy and Beef Noodle Soup with Warm Spices
Garlicky Sauteed Baby Bok Choy
Bok Choy Salad with Sesame Soy Sauce
Salmon with Hoisen, Orange, and Bok Choy
Soba Noodles with Mushrooms, Cilantro and a side of Bok Choy