A member of the cabbage family, mild and fresh-tasting bok choy is a staple of Asian cuisines. Rich in vitamins A and C and
calcium, it cooks up in a flash, making it perfect for stir-fries. Tender baby bok choy—an immature bok choy plant with smaller,
spoon-shaped leaves—is delicious raw.
How to Choose Bok Choy
Look for heads with bright green leaves and crisp white stalks with no holes or discolored spots. Bunches with large leaves are good for soups; narrower heads work well in stir-fries.
How to Store Bok Choy
Refrigerate bok choy unwashed (moisture speeds decay) and loosely wrapped in the vegetable compartment for up to 3 days.
How to Prepare Bok Choy
Trim and discard the thick base of the stalks; discard any discolored or tough leaves. Cut or tear the leaves from the stalks, except for baby bok choy, which can be used whole, halved, or quartered. Wash well.
How to Cook Bok Choy
Use bok choy alone as a colourful side or toss into any stir-fried dish—cook the chopped stalks first, then add the leaves. Bok choy adds a boost of nutrition to soups and holds up well to quick braising; be careful not to overcook, as the leaves can become mushy. Baby bok choy can be cooked in the same manner or served raw in a salad or as part of a crudités platter.
Real Simple Bok Choy Recipes:
- Hoisin-Glazed Halibut With Bok Choy and Bulgur
- Spicy Salmon With Bok Choy and Rice
- Ginger-Roasted Chicken With Bok Choy and Broccoli
- Chicken and Bok Choy Stir-Fry
- Glazed Tofu With Bok Choy
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.