Keep bok choy unwashed until ready to use. Store it in the refrigerator’s vegetable compartment where the humidity is highest; it will remain fresh for up to 6 – 7 days.
How To Cook Bok Choy
Bok choy is easy to prepare, making it a go-to vegetable for quick weeknight dinners or appetizer options. Take these 7 steps for preparing most recipes:
- Remove any outer discolored leaves.
- Trim off the base.
- Wash the stalks and leaves in cold water. (Submerging works well to eliminate excess dirt.)
- Let the water drain, and gently pat dry.
- Separate the outer stalks from the base.
- Cut the rest of the connected bok choy in half, lengthwise.
- Start at the stem end and chop at desired intervals, working up to the leafy end.
Eating Bok Choy
Try different varieties to vary tastes and textures. Here are suggestions to get you started –
- Eat raw with dips you use for other vegetables, such as hummus. (Add to a veggie tray for color and texture variety.)
- Add to salads or sandwiches for a nutritional boost.
- Use with other vegetables in any stir-fry dish for variety. (The flavor won’t over-power other ingredients.)
- Make a coleslaw with bok choy and cabbage for a flavor twist.
- Choose to mix with garlic, ginger, or onions, or a combination of all.