Bok Choy is not a cabbage but turnip greens. All versions feature a sharper flavor with thicker, crisper stems than Napa Cabbage (also a turnip green). The white stemmed varieties are very popular in stir fries and soups, the green stemmed Shanghai Bok Choy is often steamed. Bok choy does not form tight heads but the clusters of stems form a tight bundle
Bok Choy, Large
![Bok Choy / Pak Choy (1) Bok Choy / Pak Choy (1)](https://i0.wp.com/clovegarden.com/img/cb_bokbig02g.jpg)
More on Asian Greens .
Bok Choy Mui
![Bok Choy / Pak Choy (2) Bok Choy / Pak Choy (2)](https://i0.wp.com/clovegarden.com/img/cb_bokchoytiny04d.jpg)
Prep: The main problem with this form is getting all the grit washed out. I usually strip the biggest stems off, then split the remaining head in half lengthwise which makes it easier to fluff the leaves and wash it.
Long Bok Choy
![Bok Choy / Pak Choy (3) Bok Choy / Pak Choy (3)](https://i0.wp.com/clovegarden.com/img/cb_bokchoylong01d.jpg)
Buying:
The large white stemmed Bok Choy can be found in most North American produce and supermarkets. The other forms shown above will only be available in markets serving an Asian community. Look for firm heads with bright green leaves and without soft spots or discoloration on the white leaf stems.Storing:
All forms of bok choy should be loosely wrapped and refrigerated. They will keep several days and then start to turn yellow. Yellowing leaves have lost their flavor and must be discarded.Cooking:
The White stemmed Bok Choy is often used in stir fries and soups. It is usually best to cut or tear the green leaves away from the white stems and into the desired size. Slice the stems diagonally crosswise to the width desired. The larger the stem the narrower the width should be. Keep the stems and leaves separate.When cooking, give the stems a lead of 1 to 4 minutes depending on size and method. For stir fries, the leaves should be stirred in just enough to be coated with oil, then the liquid ingredients are added. Cover and simmer until the stem slices are crisp tender. Do not overcook.
Health & Nutrition
Bok choys are considered a very healthy, nutritious greens, and suspected of anti-cancer properties due to containing Glucosinolate. Due to the glucosinolate, Bok Choy can be toxic to people already seriously ill - but it takes about 2 to 3 pounds a day, every day, to be dangerous.cb_bokz 100212 r 161226 - www.clovegarden.com©Andrew Grygus - agryg@clovegarden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted