Bok Choy (also known as boc choi, chinese cabbage, and pac choi) is the most common Asian green and perfect for stir-fries. This member of the cabbage family grows in large heads with crisp white stalks and dark green leaves, the stalks and greens are edible. Bok Choy is versatile, and excellent in soups, stir-fries, appetizers, and salads. Rich with vitamins, Bok Choy is high in Vitamin A, C, and calcium.
Store unwashed in a plastic bag in the refrigerator. Bok Choy will last up to one week, but tastes best within the first few days.
Rinse leaves in cool water. Slice bottom root end off. Remove stems from dark, leafy greens and thinly slice. Stems will take longer to cook so add them to the pan before the leafy greens. Tear or slice leaves into bite size pieces. Perfect in stir-fry, soup, or enjoy raw in a salad.