What Does it Taste Like?

Bok choy has a crisp and crunchy texture, similar to celery, but with a more delicate flavor. The stems are juicy and refreshing, while the leaves are tender and slightly bitter. Bok choy has a mild and slightly sweet taste, with a hint of mustard and pepper. It can be eaten raw or cooked, and it pairs well with a variety of seasonings and sauces.

Varieties we grow

Yuushou Pak Choi

Yuushou is a green-leaved variety of pak choi that produces compact heads with light green petioles and large lime green leaves. It has a mild, sweet, and slightly spicy flavor and a crisp and juicy texture. It can be eaten raw or cooked in salads, soups, and stir-fries

Why Should I Eat It?

Bok choy is especially rich in vitamin C and K, which are important for immune health and blood clotting, respectively3. It also contains some fiber, which supports digestive health and helps reduce the risk of many chronic diseases. Additionally, bok choy is a good source of antioxidants, which are compounds that protect your cells from oxidative damage that can lead to inflammation and various chronic diseases. Some of the antioxidants in bok choy include vitamin C, selenium, and glucosinolates. These compounds may also have anticancer properties, as some studies have found that eating bok choy and other cruciferous vegetables may lower the risk of certain types of cancers.

Bok Choy & Pak Choi

June - July

Bok choy is a versatile vegetable that can add a burst of flavor and nutrition to your dishes. Whether you’re looking for a crunchy salad, a hearty stir-fry, or a comforting soup, bok choy can be your go-to ingredient. Here are some tips on how to enjoy this leafy green wonder.

Recommended Storage

Refrigerate

Freeze

Pickle

How Do I Store It?

Short Term

Bok choy is best eaten fresh, but you can store it in the refrigerator for up to a week. To store bok choy, rinse and pat it dry with a paper towel.Wrap the bok choy loosely in a damp paper towel and place it in a plastic bag or airtight container. Store the it in the crisper drawer of the refrigerator, away from ethylene-producing fruits like apples and bananas.

Long Term

Freeze: To freeze bok choy, you should blanch it first to preserve its color and nutrients. You can freeze bok choy for up to 6 months, and use it in cooked dishes like soups and stir-fries.
Pickle: You can pickle both the leaves and stems of bok choy. The stems retain a nice crunchy texture in the pickle

How Do I Cook It?

Bok choy is a quick and easy vegetable to cook, as it takes only a few minutes to become tender and flavorful. There are many ways to cook bok choy, but some of the most common methods are:

Stir-frying: This is a quick and easy way to cook bok choy, and it brings out its natural sweetness and crunchiness. You can chop the bok choy into bite-sized pieces and cook the stems first, then add the leaves and a splash of soy sauce or water. You can also add other ingredients like garlic, ginger, chili, or sesame oil for extra flavor.
Grilling: This is a great way to enjoy bok choy in the summer, as it adds a smoky and charred flavor to the vegetable. You can halve the bok choy lengthwise, keeping the cores intact, and brush them with some oil and seasonings. Then, grill them over indirect heat for about 10 minutes, turning occasionally, until the stems are tender and the leaves are wilted.
Roasting: This is a simple and delicious way to cook bok choy, and it caramelizes the edges and enhances its flavor. You can halve the bok choy lengthwise, keeping the cores intact, and drizzle them with some oil and seasonings. Then, roast them in a preheated oven at 450°F for about 15 minutes, flipping halfway, until the stems are soft and the leaves are crispy.
Steaming: This is a gentle and healthy way to cook bok choy, and it preserves its color and texture. You can cut the bok choy into quarters or leave them whole, and place them in a steamer basket over boiling water. Then, steam them for about 5 minutes, or until the stems are crisp-tender and the leaves are bright green.
Braising: This is a slow and flavorful way to cook bok choy, and it makes it tender and succulent. You can cut the bok choy into halves or quarters, and brown them in a skillet with some oil and seasonings. Then, transfer them to a baking dish and add some liquid like broth, wine, or coconut milk. Then, cover and bake them in a preheated oven at 375°F for about 20 minutes, or until the stems are soft and the leaves are wilted.

Recommended Recipes

Meal Prep Spicy Miso Ramen Jars

Shanghai Fried Noodles (Cu Chao Mian)

What Goes Well With It?

Bok choy has a mild and slightly sweet flavor that can complement a variety of dishes and cuisines. Some of the best flavor pairings for bok choy are:

Garlic: Garlic adds a pungent and savory flavor that contrasts well with the sweetness of bok choy. You can use fresh garlic, minced or sliced, or garlic powder, to season your bok choy before or after cooking it.
Ginger: Ginger adds a spicy and zesty flavor that enhances the freshness of bok choy. You can use fresh ginger, grated or chopped, or ginger powder, to season your bok choy before or after cooking it.
Soy sauce: Soy sauce adds a salty and umami flavor that balances the bitterness of bok choy. You can use soy sauce, or a soy sauce alternative, such as tamari, coconut aminos, or liquid aminos, to season your bok choy before or after cooking it. You can also use soy sauce to make a simple sauce by mixing it with some water, cornstarch, sugar, and vinegar, and simmering it until thickened.
Sesame oil: Sesame oil adds a nutty and toasty flavor that complements the crispness of bok choy. You can use sesame oil, or toasted sesame oil, to cook your bok choy, or drizzle it over your cooked bok choy for a finishing touch. You can also use sesame seeds, toasted or raw, to garnish your bok choy for some extra crunch and flavor.
Lemon: Lemon adds a bright and acidic flavor that cuts through the richness of bok choy. You can use lemon juice, or lemon zest, to season your bok choy before or after cooking it. You can also use lemon to make a simple dressing by whisking it with some oil, honey, salt, and pepper.