Also called Chinese cabbage, this variety of cabbage has crinkly, thick veined leaves which are thin, crisp, and delicately mild.

The most common variety found in U.S. markets has crunchy white stalks and tender, dark green leaves — resembling a bunch of wide-stalked celery with long, full leaves. Bok choy is used in soups and stir-fries, appetizers and main dishes. Bok choy’s appeal comes from its light, sweet flavor and crisp texture. Bok Choy is rich in vitamin C, fiber, folic acid and beta-carotene.

Season: available year-round

How to select: Look for firm ribs and crisp leaves with no yellowing. Avoid bok choy with bruising or slimy spots. Choose firm, tightly packed heads with crisp, green-tipped leaves.

How to store: In a plastic bag in the refrigerator 3-4 days.

How to prepare: Rinse under cold running water and shake dry. Use it raw in salads, or quick cooked in stir-fries.

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