Bok choy (or pak choi) is a type of Chinese cabbage. It’s a part of the brassica family which includes kale, broccoli, collard greens, cabbage, cauliflower, mustard greens and arugula. The many varieties of bok choy vary in size, color and texture. For example, baby bok choy is milder in taste and its leaves are more tender. While traditional full sized bok choy has a stronger flavor (yet not overpoweringly strong) and its leaves and stalks are heartier (great for stir fries, soups, stews, and even grilled!) Bok choy is available year round but is best in early spring and fall.
TimesSpring, Fall, Summer
Cooking OptionsRaw, Sautéd, Grilled, Steamed, Roasted
Storage Best PracticePlastic bags in the refrigerator for up to 2 weeks.
All Bok Choy Recipes
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