Bok Choy
Bok choy, or brassica chinensis to use its scientific name, is classified as a cabbage. However, bok choy bears little resemblance to European cabbages found in western supermarkets, or to Napa Cabbage. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce.

Storage & Handling
» Bok choy should be stored in the refrigerator in original container
» Bok choy should be used within 2-3 days of purchase
» Do not place case or raw product on non-sanitized kitchen counter tops to prevent cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Choose heads of bok choy that look fresh and have firm stalks. Avoid heads that are wilted or yellowed.
» Bok choy leaves take less time to cook than the stalks, so the leaves should be added later to obtain optimum flavor from both parts of the vegetable