Also known as pak choi, celery mustard and Chinese mustard, bok choy has been cultivated in China since ancient times and is commonly found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value.
Care and Handling
Ideal Storage Temperature: 33°-36°F. 90-95% relative humidity. Refrigerate immediately after receiving.
- Bok Choy: look for long, crisp, bright white stalks that support dark green leaves. Good quality bok choy has long bleach-white, well-shaped and unblemished stalks. Bok choy stalks are crisp like celery but are not stringy.
- Use both the stalks and leaves of bok choy for stir fry. Add the stalk slices first. Add the leaves just before serving as you would bean sprouts.
- When cooked, bok choy stalks should be tender but crisp.
- The dark green leaves are highest in vitamin content and flavor.
Did You Know?
The name “Bok Choy” is derived from the Chinese name for “soup spoon” because of the shape of its leaves.