Glossary - Ingredients

Bok choy

Big leafy greens from China, perfect for soups and stir-fries

What is bok choy?

Bok choy is a leafy green cabbage known for its large, spoon-shaped leaves and light green, bulbous stalks. The delectable green becomes even more vibrant when boiled or stir-fried.
The stalks and leaves cook at different rates, so it's a good idea to cook them separately. Since they don't have a particularly strong flavor or lose their shape when cooked, bok choy is suitable in various dishes—from soups and simmered dishes to stir-fries.

Nutrition facts

Packed with beta carotene, a powerful antioxidant that boosts the immune system and helps prevent atherosclerosis, the hardening of arteries. Beta carotene is also known to improve hair and skin. Bok choy also is a good source of vitamin C and minerals.

How to storage: not to waste the ingredient

Stays fresh for longer when wrapped lightly in paper towel or newspaper and placed as upright as possible in the vegetable compartment in the refrigerator.

Trivia

Bok choy belongs to the same family of leafy green vegetables as hakusai / napa cabbage / Chinese cabbage. In China, hakusai is referred to as the "big" cabbage, meaning it grows into a more spherical shape. Bok choy, however, belongs to the "small" cabbages, which means that it grows into a more elongated shape.
Dirt can get caught in the overlapping stalks of bok choy, so make sure to cut off the root base and wash thoroughly in water.