Bok choy, also known as Brassica Chinese, is actually classified as a cabbage. However, bok choy bears little resemblance to European cabbages found in western supermarkets or even Napa Cabbages. On the contrary, its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves found in common varieties is more akin to Romaine lettuce. No matter the appearance, you can guarantee to find this delicious vegetable in many Asian dishes.
How to Store
Storage & Handling
– Bok choy should be stored in the refrigerator in original container
– Bok choy should be used within 2-3 days of purchase
– Do not place case or raw product on non-sanitized kitchen counter tops to prevent cross contamination.
– Limit the time the product is out of refrigeration, do not allow the unused product to reach room temperature.
– Choose heads of bok choy that look fresh and have firm stalks. Avoid heads that are wilted or yellowed.
– Bok choy leaves take less time to cook than the stalks, so the leaves should be added later to obtain optimum flavor from both parts of the vegetable.