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Bok Choy

Bok choy (or "white cabbage") is a type of Chinese cabbage known for its white, crisp base and its smooth, lustrous, dark green leaves.

Bok choy, like many cabbages and leafy greens, is made almost entirely of water. However, bok choy is still nutrient dense- it's packed full of Vitamins A, C, & K, and is a good source of folate, B6, and calcium. Bok choy is fairly mild in flavor without the pungency of standard green cabbage. While bok choy is decidedly savory (it's unlikely you'll find it baked into a cupcake or churned into ice cream), it tends to be sweeter than many greens and adds a refreshing textural element that complements a variety of ingredients. Bok choy's great crunch is featured in many Asian dishes- it's usually stir-fried, roasted, and even used in salads. Because of its high water content, it's important not to overcook bok choy. When a vegetable releases all its water, whether through cooking or crushing, its cells collapse leaving you with wilted mush. Never fear though- it's an easy mistake to avoid and it means bok choy is the perfect ingredient in quick fix meals.

Recipes with Bok Choy