With elegant white stems, this vegetable adds a touch of class and delicious flavour to your dishes.
Available year-round with its peak in the summer. Look for firm, white and crisp leaves. Larger leaves are better for soup-making. Narrower and longer stems are better for stir-frying.
Bok choy lasts only a couple of days in the refrigerator–keep it in a perforated plastic bag.
Remove the core and throw it away. Separate the stocks from the base. Cut the stalks into bite-size pieces and add them to your dish just a few minutes before serving. Bok choy is a nice addition to stir-fries or soups.
|||Bok choy, basil and beef|
|||Asian-style baby bok choy|