Short-term and Long-term Storage
• To store Bok Choy, place it unwashed in a loosely closed plastic bag in the refrigerator's crisper drawer for up to a week.
• For long-term storage, blanch the Bok Choy, then freeze it on a baking sheet before transferring to airtight containers or freezer bags, where it can last for up to 12 months.
Fun facts
• Globally Known: as Pak Choi or Chinese Cabbage
• Culinary Staple: in Asian cuisine
• Family Ties: a member of the cabbage family
Nutritional Benefits
• High in Vitamins A, C, and K
• Good source of Calcium and Iron
• Low in calories, a great addition to any meal
Four Ways to Enjoy Bok Choy
1. Chinese Bok Choy Stir-Fry
Quick and flavorful, this stir-fry pairs Bok Choy with garlic, soy sauce, and sesame oil for a classic Chinese side dish.
2. Thai Bok Choy Soup
A comforting and aromatic soup with Bok Choy, coconut milk, lemongrass, and ginger, perfect for introducing Thai flavors to your table.
3. Italian Bok Choy and White Bean Soup
This hearty soup combines Bok Choy with white beans, tomatoes, and Italian herbs, offering a Mediterranean twist.
4. Japanese Miso Soup with Bok Choy
A delicate and umami-rich soup, incorporating Bok Choy, tofu, and seaweed with a miso broth.
Cooking Tips
• Bok Choy can be cooked whole, or the leaves and stems can be separated and added to dishes at different times for even cooking.
• The vegetable is best enjoyed crisp-tender, so it’s often added towards the end of the cooking process in soups and stir-fries.
• Ferment Bok Choy with traditional Korean spices to make a unique version of Kimchi, offering a crunchy, spicy, and tangy addition to any meal.
Serving Suggestions
• Serve stir-fried Bok Choy as a side dish with grilled meats or fish.
• Add Bok Choy to noodle soups for extra greens.
• Include raw Bok Choy leaves in salads for a crunchy, nutritious boost.
Chinese Bok Choy Stir-Fry Recipe
Ingredients:
• 2 tablespoons vegetable oil
• 4 cups Bok Choy, washed and chopped (separate the white stems from the green leaves)
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Sesame seeds, for garnish
Instructions:
1. Heat vegetable oil over medium to high heat.
2. Add the white stems of the Bok Choy and stir-fry for 2 - 3 minutes until they start to soften.
3. Add the garlic and green leaves of the Bok Choy. Continue to stir-fry for another 2-3 minutes until the leaves wilt.
4. Stir in the soy sauce and sesame oil, and season with salt and pepper to taste. Cook for an additional minute to combine flavors.
5. Garnish with sesame seeds before serving.
Thai Bok Choy Soup
Ingredients:
• 1 tablespoon vegetable oil
• 1 stalk lemongrass, finely chopped
• inch piece of ginger, minced
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 2 cups Bok Choy, chopped
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• Salt and chili flakes, to taste
• Fresh cilantro, for garnish
Instructions:
1. In a large pot, heat the oil over medium heat. Add the lemongrass and ginger, sautéing until fragrant, about 1-2 minutes.
2. Pour in the vegetable broth and coconut milk, bringing the mixture to a boil. Reduce heat to a simmer.
3. Add the Bok Choy to the pot and cook until just tender, about 3-4 minutes.
4. Stir in fish sauce (if using) and lime juice. Season with salt and chili flakes to taste.
5. Serve hot, garnished with fresh cilantro.
Italian Bok Choy and White Bean Soup
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes, undrained
• 1 can (15 ounces) white beans, drained and rinsed
• 2 cups Bok Choy, chopped
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
• Salt and pepper, to taste
• Parmesan cheese, for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Add the vegetable broth, diced tomatoes with their juice, white beans, and Italian herbs. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Stir in the Bok Choy and cook until the Bok Choy is tender, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with grated Parmesan cheese.
Japanese Miso Soup with Bok Choy
Ingredients:
• 4 cups water
• 2 tablespoons miso paste (any variety)
• 1 cup Bok Choy, chopped
• ½ cup tofu, cubed
• 2 green onions, sliced
• 1 sheet nori (seaweed), cut into strips
• 1 tablespoon soy sauce
Instructions:
1. Bring the water to a simmer in a medium pot. Place a small amount of the hot water in a bowl and whisk with the miso paste until smooth.
2. Return the miso mixture to the pot, stirring well. Be careful not to boil the soup after adding miso to preserve its probiotic benefits.
3. Add the Bok Choy and tofu to the pot and simmer gently until the Bok Choy is tender, about 3-4 minutes.
4. Stir in the soy sauce, then remove from heat.
5. Serve the soup in bowls, topped with green onions and nori strips.
