Spring and Fall
Store up to 1 week
Refrigerate in a plastic bag for up to one week
Bok choy is great for stir-fries, braising, and soups and can also be eaten raw.
The leaves and the stalks can both be cooked, but separate the stalks before washing to ensure that the base if free of soil particles.
To prepare, separate the outer stalks from the base using a paring knife. Slice the whole plant in equal halves lengthwise. Chop from the stem end about an inch apart and work towards the leaf.
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.
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