Bok Choi

Bok Choi (or Bok Choy or Pac Choy) is also known as Chinese Cabbage and is in fact related to cabbage as it is a member of the brassica family. It is normally white stemmed with green leaves, and we usually harvest it when it is full grown. Like most greens, it grows well in the cooler months of spring and fall. You may notice the flowering stem of the bok choi beginning to form. This is fine as the stems are tender and the flowers edible. Bok Choi can be eaten raw or cooked. Stir fries and soups are the most common use of this nutrient dense vegetable, but you can also grill it or blanch the leaves and use them as wrappers. Full size Bok Choi can be used in place of baby Bok Choi in any recipe.  Use both the stem and leaves. To store, wrap Bok Choi in plastic (zip lock or grocery bag work) and wash only prior to using.

Egg Drop Soup with Bok Choi

Mixed Green and Chicken Stir Fry

Bok Choi and Cashews