IN SEASON - June, September, October
Bok Choy is a Chinese leaf vegetable commonly used in Asian cuisine. The vegetable is related to the Western cabbage and is of the same species as the common turnip.
Keep bok choy refrigerated (32-36°F), storing in a perforated plastic bag.
Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choy is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.