Bok Choy & Tatsoi

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.
• Tatsoi is closely related to bok choy, but features a thinner stem and more pronounced flavor. 
• 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.
• Because of its tender leaves, tatsoi is an excellent vegetable to eat raw. Add it to salads for a mild mustardy bite. 

Recipes
Root 5 Farm Sweet Potato & Bok Choy Bowl
Root 5 Farm Sauteed Baby Bok Choy
Tatsoi Salad
Wilted Bok Choy and Tatsoi
Baby Bok Choy and Beef Noodle Soup with Warm Spices
Bok Choy Salad with Sesame Soy Sauce