Bok choy is a popular leafy vegetable that brings flavor and color to many dishes, but it can go bad fast. What's the best way to store it for a longer term? Foodie.

Baby Bok Choy. July 7, 2004. By Market Watch 7/7. This week's look at what's new, bountiful or mysterious in the produce aisles: As far as cabbages go, baby bok choy are pretty darn irresistible. ...

3. Wash thoroughly. Cutting your bok choy and separating the stalks before washing them will help you rinse off any lingering dirt and residue, which Smolen says can easily get caught in all of ...

Bok choy is a variety of Chinese white cabbage that falls into the cruciferous vegetable category. This article discusses the health benefits and potential downsides to eating it, and offers a few ...

Boil: Bring water to boil, then add just the stalks. Boil for about 2 minutes, then add the leaves. Continue to boil for approximately 2 more minutes. Stir-Fry: Cook the leaves in a wok or skillet ...

Bok choy, a cruciferous green vegetable, is a member of the Brassica family. It’s also called pak choi or Chinese cabbage. Unlike most cruciferous vegetables grown in the United States, such as ...

Repeat with the rest of the bok choy. When they have all been seared, put them all cut side down, sprinkle with salt, add 2 to 3 tablespoons of water and cover the pan tightly, cooking on medium ...