In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.
The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It’s also a good source for calcium and vitamin B6. Bok choy can vary in flavor, size and color.
|Find Your Veggie||In The Refrigerator||In The Freezer|
|Bok Choy||3-5 Days||10-12 Months|
|Broad Beans||3-5 Days||10-12 Months|
|Broccoli||3-5 Days||10-12 Months|
|Brussel Sprouts||3-5 Days||10-12 Months|
How to tell if bok choy is bad or spoiled? Bok choy that is spoiling will typically become soft and discolored; discard any bok choy that has an off smell or appearance.
Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw. Bok choy is sometimes called a “soup spoon” because of the shape of its leaves.
The bottoms of the bok choy are usually quite sandy and gritty, they need to be cleaned thoroughly before cooking. Simply rinsing under cold water is hard to get all the sand out, since we are not separating the leaves from the stems. … Once the water is boiled out, the grilled bok choy will be ready to serve.
Bok choy—also known as Chinese white cabbage or pak choi—is one of our favorite leafy greens. … Before you get started, make sure to wash your bok choy thoroughly. It grows in sandy soil, and dirt loves to get stuck in between the stalks!
This process involves boiling the bok choy for several minutes then submerging the vegetable in an ice bath. … Place the vegetable in a resealable plastic bag, leaving about an inch of space before sealing. Remove the excess air then seal the plastic bag. Write the storage date then stick in the freezer.
Bok choy is an unusual looking vegetable in the cabbage family. Cruciferous vegetables like bok choy have sulforaphanes that help reduce inflammation by encouraging the liver to detoxify. Most anti-inflammatory foods contain antioxidants and bok choy has a special antioxidant called indole-3-carbinole.
So yes, bok choy and baby bok choy are basically the same. The real difference is in the smaller leaves and even earlier harvest of these tender leaves. Because the leaves are small and tender, they have a sweeter flavor than that of full sized bok choy and can be used in place of other greens in salads.
Put the bok choy in a steamer basket and place the basket over simmering water. Cook for about 6 minutes until the base of the bok choy is slightly tender. Test it with the tip of a knife, then serve. For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves.
Cut some baby bok choy in half and braise with a mixture of your favorite stock, ginger, garlic, sesame oil, soy sauce and red pepper flakes for an elegant side dish. Salads & Sandwiches. Use raw bok choy leaves in salads or on sandwiches. It has a sweet flavor and is a tasty addition to spinach or mixed green salads.
Along with being crunchy and delicious, bok choy is full of fiber, vitamins, minerals, and other nutrients that make it a beneficial addition to your diet. Like other dark, leafy greens, it’s full of antioxidants and other compounds that help to promote better health.
If the stalks are covered with tiny brown spots, the bok choy is past its prime. Once you get bok choy home, it should be stored like other leafy greens—in a loosely sealed plastic bag in the refrigerator for up to two or three days. Don’t wash bok choy until you are ready to cook it.
The very young leaves of baby bok choy have a mild, lettuce-like flavor and are often sold with other members of the Chinese cabbage family as a salad mix. As bok choy reaches full maturity, its bitter flavors become more pronounced and mustardy, at which point it’s excellent for steaming or sautéing.
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