Bok Choy
Bok Choy
Bok Choy
Eat bok choy and earn a
circle
Bok Choy
Better bag some bok choy!

GET OUR STAR OF THE WEEK EMAIL subscribe

Fun Facts

Bok choy is a white and green veggie with a lot of names! Also called Chinese cabbage, pak choi or the soup spoon, this cruciferous vegetable grew up in China, and could be over 6,000 years old! An important part of Chinese medicine, bok choy made tummies feel better, calmed coughs and even soothed skin rashes when smashed into a paste. This headless cabbage traveled to North America in the 1800s with Chinese immigrants and can now be found all over the world. There's even a mini version called baby bok choy! Eat bok choy raw, steamed, stir-fried and in soups like the traditional Vietnamese soup call Ph? (fawh).

Star Power

This antioxidant powerhouse fights oxidative stress with over 70 different antioxidants that work hard to crush cell-damaging free radicals. Vitamins C, A and K help keep the immune system pumped up, inflammation down, and bones strong. Folate keeps things healthy on the cellular level, protecting DNA from damage. Did you know that just one cup of cooked boy choy provides more than 100% of the RDA for vitamin A?

Quick Preps

PREPARE: Trim off the base of the bok choy, and separate the leaves. Wash well. Chop and use both stems and leaves.

  • Lightly sauté chopped bok choy in coconut oil with a pinch of sea salt.
  • Mix bok choy into stir-fries and soups.
  • Make a salad with bok choy and other leafy greens. Toss with sesame oil, vinegar and green onions.
s

Fun Tip

Let your kids make their own bok choy burrito!

Star-Powered Recipe

5 star dinner Choy & Soy Salad
Choy & Soy Salad

Serves 4

Salad Ingredients

  • 8 baby bok choy, rinsed and dried, then thinly sliced (including leafy greens)
  • ½ cup shredded carrot
  • 1 tbsp. toasted sesame seeds, for garnish

Vinaigrette Ingredients

  • 1 clove fresh garlic, pressed through a garlic press
  • 2 tsp. toasted sesame seeds
  • 1 tbsp. honey
  • 1 tbsp. low-sodium soy sauce
  • 3 tbsp. rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • 3 tbsp. vegetable oil

Method

  • In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.
  • Pour the vinaigrette over the bok choy greens and shredded carrot, toss together well to coat, and divide equally among plates, piling the greens high. Garnish with a teaspoon of sesame seeds.
play5star.com

How to Store

Raw: Refrigerate in a plastic bag for about 4 days. To freeze: Wash leaves thoroughly and cut off woody stems, plunge into boiling water for two minutes and chill quickly in ice cold water. Drain off excess moisture, then package in airtight containers or freezer bags and freeze immediately for up to a year.

Cooked:Refrigerate within 2 hours of cooking for up to 5 days in covered containers. Freeze in covered airtight containers or freezer bags for up to a year.

How It Grows

Bok choy grows on thick stems and reaches just 2 feet tall. Baby varieties grow to about 6 inches and are ready for picking in about 30 days.

Peak Seasons

Winter, but available year round

Varieties

Shanghai, Tatsoi, Dwarf, Black Summer

Back to Top