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.
Stores up to a week in a plastic bag in the refrigerator.
- Cook the green leaves separate from the thicker stems. The leaves don't take as long to cook.
- 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.
- Saute with olive oil, garlic and a little soy sauce for a side dish.