Storage: 
unwashed, maintain moisture in plastic bag, if washed paper towel can absorb excess moisture; store in mesh greens bag
Freeze: not recommended (unless in prepared recipe like soup)
Best Uses: 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
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 rowcover 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.
