Bok Choy (also known as Chinese white cabbage, pak choy, and white mustard cabbage) is a member of the cabbage family. Its flavor, however, is much milder than cabbage. All parts of it can be eaten raw or cooked and it can be found virtually year-round, although the true season is summertime.
What do I look for?
The upper leaves should be vibrant green and the lower stems should be white. Look for bok choy that is crisp and bright. The leaves should not be yellowing or wilted, and the stalks should not be brown.
Ways to Eat:
Eat bok choy raw or cooked! It is delicious sliced and thrown into a stir fry, quick sauteed or roasted for a side dish, or even sliced and used in a salad.
One of the best things about bok choy is it's quick to cook. This 10-Minute Lemon Garlic Bok Choy recipe doesn't disappoint with flavor and is on the table in under 10 minutes from start to finish!
This Basic Stir Fry recipe is essential when cooking with bok choy. Top it with a lean protein for a delicious and healthy meal!
This flavorful and filling side dish incorporates sesame, lime, mushrooms, and cilantro with bok choy. Try this Shiitake and Sesame Bok Choy recipe, you won't be disappointed!
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 7200 food, wine, and culinary terms. 5th ed. New York: Barron’s Educational Series, 2013. Print.
“Bok Choy.” Worlds Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=152.