Products

Bok Choy

Uses:

Used extensively in Asian cooking, Bok Choy, or Chinese Cabbage is an extremely versatile vegetable, similar in taste to Swiss chard or spinach. Raw, the leaves are delicately spicy, while the stalks are deliciously mild and crunchy. Once cooked, the leaves become milder, with a delightful hint of sweetness. Prepare Bok Choy by braising, boiling, steaming, or chopping for use in stir-fries, soups and sautés.

Bok Choy is very low in saturated fat and cholesterol. It is also a good source of dietary fiber, protein, thiamin, niacin and phosphorus, and a very good source of vitamin A, vitamin C, vitamin K, riboflavin, vitamin B6, folate, calcium, iron, magnesium, potassium and manganese.

Selection, Storage & Handling:

Bok Choy from Melissa’s is hand-selected for excellent quality. Choose heads with full, dark green leaves and white stalks. Bok Choy should be clean and fresh. Avoid any brown spots. Use as soon as possible and refrigerate, unwashed in a plastic bag for no more than 2-3 days.

Display: Create a display using large variety of Asian vegetables available from Melissa’s, including: Baby Corn, Gai Lan, Japanese Eggplant and Lo Bok or display with other cabbage varieties including Chinese cabbage.

Preparation:

Rinse and shake dry. Drain well. Baby Bok Choy may remain whole. Cut the leaves from mature Bok Choy stalks and tear into pieces or coarsely shred. Stalks may be sliced crosswise and sautéed or stir-fried.