Bok Choy
Description:
This Asian green has crisp stalks and tender leaves with a mild, cabbage-like flavor.
Nutritional Highlights:
An excellent source of vitamins A and C.
Storage & Handling:
- Optimal Storage: Store bok choy in a loose plastic bag or a reusable, perforated plastic bag in the refrigerator's crisper drawer. Perforation allows for some air circulation while maintaining necessary humidity. Cloth bags are not recommended for bok choy, as they can lead to rapid wilting.
- Avoid washing bok choy until just before use to prevent excess moisture, which can lead to spoilage.
Cooking Tips:
- We love to stir-fry, braise, or add bok choy to soups and stews.
- Separate the stalks from the leaves, as the stalks take longer to cook.
Recipe Inspiration:
- Garlic Bok Choy: https://thewoksoflife.com/garlic-baby-bok-choy/ (The Woks of Life)
- Bok Choy Stir Fry: https://www.loveandlemons.com/bok-choy-stir-fry/ (Love and Lemons)
- Baby Bok Choy Salad with Sesame Ginger Dressing: https://munchinwithmaddie.blog/bok-choy-salad-with-sesame-ginger-dressing/ (munchin’ with Maddie)
Extending the Harvest:
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Blanching and Freezing:
- Wash the bok choy thoroughly.
- Separate the stalks and leaves.
- Blanch the stalks in boiling water for 2 minutes, and the leaves for 1 minute.
- Immediately transfer them to an ice bath to stop the cooking process.
- Drain well and pat dry.
- Place the bok choy in reusable freezer bags or containers.
- Frozen bok choy is best used in cooked dishes.
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Pickling:
- Pickling bok choy can preserve its crispness and flavor.
- Use a vinegar-based brine with spices like ginger and garlic.
- Properly sealed pickled bok choy can last for several weeks in the refrigerator.
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Dehydration:
- Dehydrating the bok choy leaves is a great way to use them as a crispy garnish or add them to soups.
- Wash and dry the leaves.
- Place them in a single layer on a dehydrator tray.
- Dehydrate at a low temperature until crisp.
- Store the dried leaves in an airtight containe