Bok Choy is a member of the cabbage family, sometimes referred to as Chinese Cabbage.
Bok Choy is almost like two vegetables in one since the leaves and stems of the Choy are both used, have different textures, and have different cooking times. The stems are crisp, sweet, and mild while the leaves have a flavor similar to that of Tatsoi, but much milder.
Storage and Handling:
Bok Choy will keep best in a loosely wrapped plastic bag unwashed. It will keep for up to a week this way but is best used within a few days when it is most firm and crisp.
Before using, rinse under cold water to wash off residual dirt and gently shake dry. You can also separate the stems and rinse individually since most of the dirt will settle down into the bottom of the Choy. If my recipe calls for the Choy to be chopped into pieces, I’ll often chop them up dirty and then use my salad spinner to clean the Choy the same way I would lettuce.
Bok Choys’ mild flavor, crisp stems, and “tatsoi-like” greens make it a very versatile vegetable that can be used in a variety of dishes. Baby Bok Choy is tender enough to chop up and use fresh in a salad. The leaves can be wilted and used like spinach, and the crisp stems can be used like celery or asparagus in your entrees. Most often you’ll find it used in Asian stir-fries, soups, and sautés.