Storage: 
unwashed, maintain moisture in a plastic bag if washed paper towel can absorb excess moisture and increase storage life; store in mesh greens bag
Freeze: not recommended (unless in a prepared recipe like soup)
Best Uses – it cooks very quickly, avoid overcooking, steaming preferred to boiling, stir-fry and sauteing is best -cut stalks into 1/2 inch pieces and cook at high heat- stems for about 6 min and leaves for 3 min or just until wilted. If it is baby, no need to cook stems first. This versatile green can be lightly cooked or eaten raw in salads and smoothies.
2 Cups leaves = 1/2 cup cooked greens / 1 lb bok choy = 4-5 1/2 Cups shredded = 3/4 cups cooked
Complementary: bacon, beef, mushrooms, chicken, garlic, ginger, sesame, soy sauce, rice
On the farm we prepare our bok choy: saute, braise, steam, use in soup, smoothies or raw in salads
RECIPE LINKS:
HOW WE GROW IT: We start seeds and re-pot to bigger cell flats. Transplant and row cover to protect from flea beetles and deer. We grow a few different varieties of bok choy some are baby and some are full size. We prefer to grow in the fall due to less flea beetle activity.
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