Bok Choi is a very mild Asian cooking green. It can also be called bok choy or pak choi. It is a cool weather crop and is grown in the spring and fall.
• Wrap bok choi is a damp towel or put it in a plastic bag and store in the hydrator drawer of the refrigerator.
• Store for up to one week, leaves will wilt if allowed to dry out
• Separate stalks from main stem and rinse leaves and stem. Pat dry.
• For stir-frying, separate green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. Cut leaves into small pieces.
• The stem needs to be cooked a few minutes longer than the leaves.
• Bok Choi makes a great stir-fry. First sauté onions until they begin to soften. Then add the Bok Choi stems, tofu chunks, soy sauce, and grated ginger root. Add the bok choi leaves last. Serve with rice or noodles.
• Sauté or steam bok choi and toss with a favorite marinade.
• Toss cooked bok choi with a light coating of toasted sesame oil, soy sauce, and rice vinegar