Bok Choy is also called Chinese cabbage and pak-choi and has been grown in China for more than 6,000 years!
How to Select
Choose firm bok choy stalks without brown spots and fresh leaves (not wilted).
How to Store
Refrigerate in plastic bag with some air holes.
How to Prepare
Rinse in cold water. Remove damaged or wilted leaves before cooking. Separate bok choy leaves from thick stem. Eat raw: Chop in salads, or add to eggrolls and wraps for crunch. Eat cooked: Steam, microwave, boil, stir-fry, blanch, stuff, or bake.