Bok Choy is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Bok Choy contains tons of Vitamin A and a strong amount of Vitamin C. Actually, chinese cabbage was ranked second for nutrient density out of 41 “powerhouse” fruits and vegetables in a peer-reviewed US Center for Disease Control study.
First, trim off the bottom of the stalk and discard. Wash the bok choy under cold water. Dirt tends to collect toward the base of the stems so make sure you run water through that area.
Separate the leaves from the stems with a sharp knife, making two piles. Cut the stems into 1/2 inch pieces. Since the leaves cook more quickly than the stems, you’ll want to stir-fry them first. Add to any stir-fry – the stems will take about six minutes to cook and the leaves about three.
Farms that grow bok choy