An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Davies and Starr/getty imagesBok Choy
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.
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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.
—Lori BairdReal Simple Bok Choy Recipes:
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