Bok Choy, also called white Chinese cabbage, belongs to the leafy vegetable pak choi family of Chinese brassicas. Bok Choy has white or green, thick, crunchy stems with light to dark green wide leaves. Size can vary from 4-12 inches tall! All parts, stems and leaves, are eaten. Bok Choy is also called Chinese White Cabbage, Chinese Chard, Chinese Mustard Cabbage, Pak Choi – but whatever the name or size, they’re all delicious!
BEST STORAGE PRACTICES:
Store in the vegetable bin of your refrigerator (32 to 36 degrees Fahrenheit) in a paper or perforated plastic bag. Do not wash until you are ready to use. Use within 3-4 days.
FUN WAYS TO EAT AND COOK:
Bok Choy leaves and young, tender stems can be steamed, boiled, stir-fried or microwaved until just wilted, 2-3 minutes. Because of its slight mustard taste, bok choy is often used in Asian dishes. Add a little soy sauce and garlic to the pan.
WHY IT'S GOOD TO EAT:
- Excellent source of vitamin C
- Provides dietary fiber as well as some iron, calcium and folate
- Good source of beta carotene, which your body can make into vitamin A (which is good for your eyes!)