Bok Choy

Appears in

Published 2014

Identification: An Asian member of the cabbage family, related to Chinese cabbage, except the stalk is thicker and fleshier and the green portion is smoother and darker in color. Leaves and stalks are tender, crisp, and juicy.
Related Varieties: Several varieties all form compact, elongated bunches. The most common variety forms large heads or bunches with white stems. Shanghai bok choi is smaller, with pale green stems. Choy sum is allowed to become more mature, so the central stem or core is longer, and there may be small yellow flowers among the leaves.
Evaluation: Fresh, green appearance for all varieties, with no wilting or discoloration.
Preparation: Cut in half lengthwise and wash under running water to remove soil from the crooks of the stalks. Trim bottom by cutting off a thin slice, or cut out core. Cut as desired. Small varieties may be cooked whole.
Percentage Yield: 80%