Also called Shanghai Bock Choy, the tenderest of the Bok Choy family has a similar taste to Swiss chard or spinach. It is a versatile vegetable which is delicious in soups and stir-fries, braised whole or sautéed. Once cooked, the leaves and stalks become milder and add a hint of sweetness. Petite Baby Bok Choy can be cooked whole by boiling or steaming, while mature Bok Choy is usually prepared once the leaves have been separated from the stalks.
Petite Baby Bok Choy is rich in Vitamin A and C. It is low in calories, and is also a good source of calcium. The calcium in one cup of cooked Bok Choy is equal to one cup of milk.
Serving: Rinse well and shake dry. Drain well. Petite Baby Bok Choy may remain whole. Stalks may be sliced crosswise and sautéed or stir-fried.
Seasonality: Available year-round.
Selection & Storage: Choose heads with full, green leaves and white stalks. Petite Baby Bok Choy should be clean and fresh. Avoid any brown spots. Use as soon as possible and refrigerate, unwashed in a plastic bag for no more than 2-3 days. Rinse and crisp in cold water, drain well and shake dry for maximum freshness.
Try this recipe: Melissa's Petite Baby Bok Choy Color Salad
Find Out More at melissas.com
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