Bok Choy
General Information
Bok choy or pac choi is a traditional Asian stir-fry green. Both the leaves and stems are eaten. It is mild tasting and the stems have a nice crunch to them similar to celery. It is a brassica, which means it is related to cabbage. I love it for its versatility and crunchy texture.
Storage Information
Stores up to a week in a plastic bag in the refrigerator.
Cooking Suggestions
Cook the green leaves separate from the thicker stems. The leaves don't take long to cook both watch out both cook quickly.
It can be stir-fried, steamed or cooked in soup - but be sure to not over cook the stems or they get mushy.
You can use the stem to replace celery and the leaves to replace spinach even raw in a salad.
Saute with olive oil, garlic and a little soy sauce for a side dish.
Recipes
Bok Choy with Carrots and Sesame Orange Dressing
Braised Bok Choy with Tomatoes and Gruyere
Spicy Beef with Shrimp and Bok Choy
**Stir Fried Bok Choy with Ginger and Garlic**