Bok Choy

• Use bok choy in stir-fries by separating the leaves and stalks, adding the stalks first as they take longer to cook, then adding the leaves towards the end for a quick wilt.
• Add chopped bok choy to soups and broths for a boost of nutrients and a subtle, cabbage-like flavor; its mildness won't overpower the other ingredients.
• Blanch or steam bok choy to serve as a simple side dish; this method highlights its natural flavors and provides a tender-crisp texture, perfect with a drizzle of sesame oil or soy sauce.
• Incorporate finely shredded raw bok choy into fresh salads for added crunch and a mild, slightly sweet taste; pair it with Asian-inspired dressings and complementary ingredients like carrots and sesame seeds.
• Grill halved or quartered bok choy brushed with oil for a slightly charred and smoky flavor; this method brings out the vegetable's natural sweetness and creates a visually appealing side dish.
• Ferment bok choy to make kimchi or other pickled vegetables, which preserves it and adds a tangy, probiotic-rich element to your meals; the fermentation process softens the texture and develops complex flavors.

• Rich in vitamins C and K, supporting immune function and bone health.
• Excellent source of antioxidants, helping to combat free radicals and reduce inflammation.
• Good source of fiber, promoting healthy digestion and gut health.
• Contains folate, important for cell growth and development.
• Low in calories and carbohydrates, making it a healthy addition to weight-management diets.
• May contribute to heart health due to its potassium and antioxidant content.

To store bok choy and maintain its crispness, wrap it loosely in a damp paper towel and place it in a plastic bag in the refrigerator's crisper drawer. This helps prevent it from drying out. Use within a week for best quality. Avoid washing it before storing, as excess moisture can promote spoilage. Only wash right before you intend to use it.