Storage: Like all tender greens, bok choy should be stored clean and dry. Pulling apart the stems before washing will ensure cleanliness. Dry in a salad spinner or with paper towels and store in the fridge in a bag that minimizes dehydration.
Uses: Bok choy leaves cook quickly and shrink like spinach. The stems can use a minute or two of extra cook time before adding the leaves. Both the stems and leaves of bok choy are best when cooked quickly, not overcooked. Bok choy can also be eaten raw in salads. Bok choy pairs well with scallions, mint, cilantro and mushrooms.
- Bok Choy and Mint Salad
- Bok Choy with Hot Bacon Sauce
- Guandong-Style Bok Choy
- Hot and Sour Chicken Stew
- Pan-Seared Sea Bass with Bok Choy and Oriental Noodles
- Portabello Mushrooms filled with Bok Choy and Mint
- Pot Stickers
- Sautéed Bok Choy with Cashew Sauce
- Spring Rolls with Bok Choy and Tofu
- Stir-Fried Bok Choy in Garlic Oil
- Thai Peanut Sauce