Bok Choy is a round-leafed vegetable and is packed with Vitamins A and C. A single cup of cooked bok choy contains more than 100% of the recommended dietary allowance of Vitamin A and nearly two-thirds the RDA of Vitamin C. A staple in Asian cooking, it has been harvested in China for more than 5,000 years. Today, it is also grown in California and other parts of North America.
While it may look like celery, bok choy is actually a member of the cabbage family and is sometimes called “white cabbage”. It is good for stir-fries, braising, and soups but, you can also eat it raw. While the leaves and stalks can both be cooked they should be separated before washing to ensure that both parts are thoroughly cleaned. Bok Choy can stay fresh in the refrigerator for up to six days but, for optimal freshness, don’t wash it until you are ready to use it
When shopping for bok choy, you might also find it spelled as bok choi, pak choi or even pak choy. Bok choy can be found in most local super markets as well as most speciality markets.
