The most common variety found in U.S. markets has crunchy white stalks and tender, dark green leaves -- resembling a bunch of wide-stalked celery with long, full leaves. Bok choy is used in soups and stir-fries, appetizers and main dishes. Bok choy's appeal comes from its light, sweet flavor and crisp texture. Bok Choy is rich in vitamin C, fiber, folic acid and beta-carotene.
Look for firm ribs and crisp leaves with no yellowing. Avoid bok choy with bruising or slimy spots.
In a plastic bag in the refrigerator 3-4 days.
Rinse under cold running water and shake dry. Use it raw in salads, or quick cooked in stir-fries.