Bok Choy is Chinese cabbage.There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of varieties within these two groups. The binomial name B. campestris is also us. Another reason that bok choy is becoming popular to use, besides its similarity to cabbage, is because of its nutritional value. One half cup of raw bok choy, which is approximately 56 grams, contains only 10 calories. Additionally, bok choy contains no fat or cholesterol and is a good source of calcium. It is also low in sodium and high in vitamins C and A.
Look for thick, full, firm, white stalks with shiny, dark green leaves. Baby bok choy will have light green leaves.
Selecting and Buying
Preparation and Use
Remove the outer leaves, particularly if they are dirty or disheveled in any way. Discard them in your usual manner.
Cut off the base of the bok choy. The leaves all connect to a base that is attached to the roots of the plant while it is growing. It resembles celery or chicory far more than it resembles round cabbages. It should slice very easily with a sharp chef's knife.
Pull the individual leaves of bok choy apart and rinse them with cold, running water from your faucet. A sprayer-type faucet is very helpful when rinsing vegetables such as this, but it is not necessary if you do not have one.
Examine each leaf as you clean it. Mostly,the leaves inside will be pristine and ready for you to cook after you have cleaned them. However, you may occasionally find a leaf that is past its prime or otherwise looks unfit for your recipe. It is important to weed these out or trim them as necessary before cooking.
Conserving and Storing
Once purchased, you can safely store bok choy in your home for up to several days provided that you refrigerate the bok choy in a plastic bag as soon as you arrive home with your purchase.