Bok Choy is a crucifer, closely related to cabbage.
Why is it good for my body?
Bok Choy is a powerhouse among vegetables! Vitamins C, A, K, B6, calcium, magnesium, potassium, maganese, and iron can all be found in Bok Choy.
Where does it come from?
The name "bok choy" comes from the Chinese word for "soup spoon" because of the shape of the leaves. It has been grown and used in China for centuries for food and traditional medicine. This versatile vegetable has become a staple in both Asian and American cooking.
What season is it fresh?
Bok Choy is available at farmers markets in late spring and summer and in grocery stores year-round.
How do I store and handle it?
Bok Choy should be stored in your refrigerator. Wash when ready to use.
What are ways to eat it?
Bok Choy is great because the whole vegetable can be used. It can be added to soups or added raw to salads. Bok Choy can be steamed or boiled, but grilling or stir frying bok choy brings out the best flavor.
How do I introduce it to first-time tasters?
Doctor Yum's Stir Fry Maker is a fun way to get new tasters to try out bok choy.
Found in the Produce section
Red Curry Chicken with Eggplant and Bok Choy
Curry Pumpkin Seafood Soup
Asian Chicken Noodle Soup
Veggie Tempeh Stir Fry over Udon Noodles