Bok Choy


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 Apple Slaw**


Bok Choy with Carrots and Sesame Orange Dressing


Bok Choy with Wild Mushrooms


Braised Bok Choy with Tomatoes and Gruyere


Brothy Chinese Noodles


**Crunchy Bok Choy Slaw**


Curried Rice Noodles


Pork and Bok Choy Stir Fry


Sesame Shiitake Bok Choy


Soy Glazed Chicken


Spicy Beef with Shrimp and Bok Choy


**Stir Fried Bok Choy with Ginger and Garlic**


Vegetarian Hot Pot


Velvet Chicken with Bok Choy