Look for fresh green leaves and firm stalks. Avoid bok choy that is wilted.
Boil: Bring water to boil, then add just the stalks. Boil for about 2 minutes, then add the leaves. Continue to boil for approximately 2 more minutes.
Stir-Fry: Cook the leaves in a wok or skillet until just wilted but still green (about 2 minutes). Cook the stalks for about 5 minutes.
Steam: Steam the leaves in steaming pan or pan with vented lid for 2-3 minutes and the stalks for about 5 mintues.
Wrap unwashed bok choy in a loose plastic bag and store in a refrigerator drawer. Or wrap bok choy in paper towels and place them in the refrigerator drawer. Bok choy stored either way should last up to five days.
Bok choy may be frozen.
Bok Choy is also called Chinese cabbage, and pak-choi and has been grown in China for more than 6,000 years! It can be eaten raw or cooked.
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Serving Size |
1 cup shredded (70g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
9 |
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Protein |
1g |
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Carbohydrates |
2g |
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Dietary Fiber |
1g |
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Total Sugars |
1g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Minerals |
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Calcium |
74mg |
7 |
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Sodium |
46mg |
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Iron |
1mg |
3 |
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Vitamins |
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Vitamin A |
63 |
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Vitamin C |
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52 |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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