Also called broccoli raab, Choi sum and Chinese flowering cabbage, it is a great braising vegetable
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Bok Choy
Bok Choy is also known as Pak Choi, Celery Mustard, the White Vegetable, White Cabbage, and Chinese Mustard. Bok choy stalks are crisp like celery but are not stringy. When cooked, bok choy stalks are tender but crisp. Dark green leaves are highest in vitamin content and flavor.
Usage
Fresh, Salads, Stir-fries, Soups or anywhere you would use celery.
Selection
Good-quality bok choy has long bleach-white, well-shaped and unblemished stalks.
Avoid
Avoid bok choy with deformed stalks and brown spots which indicate poor growing conditions.
Yellow leaves and very small stalks or bunches mean old product.
Storage
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
Ripening
In general, vegetables will not ripen further after harvest.
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