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
Bok Choy
Bok choy, which may be written as bok choi, bok choy, or pac choi, is a traditional stir-fry vegetable from China. Choy grows in elongated, upright heads of dark green leaves with large stems. The leaves can be cooked and eaten like spinach, while the crisp stems can be used like celery or asparagus.
To store: Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator. To prep: Wash and removed any damaged yellowing leaves. Cut off the root tip —about an inch worth. If the stems are thick, cut the leaves from the stems and cook them separately a few minutes before you add the leaves. To freeze: Cut the stems from the leaves and chop to desired size. Store those separately. Cut the leaves into ribbons or squares or keep whole. Store separately from stems. Bring salted pot of water to a boil. Boil the leaves in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the leaves and squeeze out moisture. Place in ZiplocK freezer bags, removing as much air as possible. Put in freezer. Blanch the stems separately for 2 minutes. Douse in ice water and drain before packing into separate Ziplocks.
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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