Bok Choy — Nutrients, Health Benefits, And Shopping Tips

Bok choy should have crisp, vibrant green leaves and firm stalks that snap cleanly. Look for leaves free from blemishes, with bases showing no signs of browning. Smaller leaves are often more tender and flavorful.

Do not choose bok choy with wilted leaves, discolored spots, or slimy coatings, as these indicate age and improper storage. Leaves that are overly large may also be tougher and more bitter.

Bok choy is best stored in the refrigerator, preferably in the crisper drawer. Placing it in a perforated plastic bag helps maintain its moisture and crispness. Properly stored, bok choy can last up to a week.

Excess moisture can cause bok choy to wilt and spoil, so keeping it dry is crucial. Do not wash before storing, as any residual water can accelerate spoilage. Keeping bok choy away from ethylene-producing fruits helps prevent premature wilting.

Bok choy can last for 3-5 days in the refrigerator. To keep it fresh, store it in a plastic bag with a slightly damp paper towel. For best results, keep it in the crisper drawer of the refrigerator.

Leftover bok choy can be used in a variety of dishes. Sauté it with garlic and soy sauce for a simple and healthy side dish, or add it to a stir-fry with other vegetables and protein. Bok choy is also great in soups, where it adds a mild, sweet flavor and a crisp texture.

Use bok choy in a salad, either raw or lightly wilted, for a fresh and crunchy element. You can also grill or roast bok choy for a smoky flavor, drizzled with a sesame or ginger dressing. If you have a lot of bok choy, consider using it in a noodle dish with a savory broth or mixing it into a rice bowl with your favorite toppings. Bok choy can also be steamed and served with a drizzle of oyster sauce or incorporated into a dumpling filling for a flavorful bite.