Bok Choy
Bok Choy, or Chinese white cabbage, is a type of cabbage that with long and thick white stalks ending in green leaves, they are readily available in most supermarkets. Bok Choy is juicy and sweet in flavor, and in China, it is popular in stir-fries, soups, braised dishes as well.
Also you may find a smaller version of Bok Choy - Shanghai Bok Choy, Shanghai cabbage, or called baby Bok Choy, which has jade green leaves and stalks. Another version is called Bok Choy sum, Choy sum, or Chinese flowering cabbage, which means the heart of the Bok Choy, Choy sum has tiny yellow flowers and medium green leaves and a sweet flavor similar to Bok Choy, Choy sum is full of calcium and much more expensive than the others.
Season:
All these three kinds of Bok Choy are available year-round in supermarkets, but the greatest selection is at Asian markets.
Purchasing tips:
When choosing, select Bok Choy with firm, thick and fleshy stalks with crispy and bright green leaves. Avoid the leaves with browned, wilted spots.
Storage:
Never store boy Choy after washing, place unwashed Bok Choy in plastic bag in the vegetable crisper of the refrigerator. As it will only last for 2-3 days.
Preparation and Usage:
Cut off the hard base, then discard any wilted leaves or ones with browned spots, after that separate the stalks from the base, rinse it thoroughly under running water, then pat dry and it is ready to cook.
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