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Bok Choy

Mar 06, 2017

Bok Choy, a member of the cabbage family, is one of the oldest crops in China. No wonder it's a staple in Asian kitchens.

Availability & Origin
Grown in their homeland of China, as well as in the United States and Europe, Bok Choy is available year-round and peaks during the winter.

Appearance & Flavor
All parts of Bok Choy are edible. Their crisp white stalks have a nutty flavor. Their dark green leaves are similar to the flavor and texture of spinach.

Bok Choy will last a few days if left unwashed in a perforated bag in the crisper drawer. Do not wash them until you're ready to use them, however, because water will start the breakdown process. But when you do, wash them thoroughly since the stalks tend to hide dirt.

Ways to Enjoy
When raw, Bok Choy is great in salads and sandwiches, and the stalks can be filled like a celery stick. Most commonly, you will see them used in stir-fries and other Asian dishes. Make Grilled Bok Choy like a pro with this recipe. Here's a tip: try cooking baby Bok Choy for its milder flavor.

Not only did a 5th century text in China mention Bok Choy, an excavation in China also unearthed Bok Choy seeds, or at least that of its close relative, and they dated back more than 5,000 years. We have 19th century Chinese immigrants to thank for the introduction of Bok Choy in the U.S.

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