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Kitchen Dictionary: bok choy

Pronounced: bahk CHOY

bok choy

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.


Season: available year-round

How to select: Look for firm ribs and crisp leaves with no yellowing. Avoid bok choy with bruising or slimy spots.

How to store: In a plastic bag in the refrigerator 3-4 days.

How to prepare: Rinse under cold running water and shake dry. Use it raw in salads, or quick cooked in stir-fries.

More Bok Choy Recipes
Popular Bok Choy Recipes
Baby Bok Choy with Oyster Sauce
Baby Bok Choy With Garlic
Chicken and Bok Choy Soup

Nutrition Facts

Calculated for 1 head
Amount Per Serving %DV
Calories 109
Calories from Fat 15 (13%)
Total Fat 1.7g 2%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 546mg 22%
Potassium 2116mg 60%
Total Carbohydrate 18.3g 6%
Dietary Fiber 8.4g 33%
Sugars 8.4g
Protein 12.6g 25%

How is this calculated?