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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.
|Calculated for 1 head|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 18.3g||6%|
|Dietary Fiber 8.4g||33%|