Bok choy or pak choi is a type of Chinese cabbage. Bok choy might look a lot like celery, but it’s a member of the cabbage family.
Bok choy takes about 2 months from planting to harvest and thrives best in milder weather.
Fun fact: Bok choy is sometimes called a “soup spoon” because of the shape of its leaves.
How to prepare
The leaves and the stalks can both be cooked, but they should be separated before washing to ensure that both parts are thoroughly cleansed.
Preparation time for paksoi:
Sauteed: 5-7 minutes
Deep fried: 5-8 minutes
Microwave: 4-7 minutes
Steamed: ca. 10 minutes
Buyer's and storage guide
For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days.
Serving
Bok choy salad: Prepare an Asian dressing, thinly slice a bok choy steam for 10-15 minutes and sprinkle the dressing on it.
Grilled bok choy: Cut the bok choy in half, grill the parts on the barbecue en sprinkel with soy dressing and sesame seeds.
