For those of you who love stir fry, pak choi (also spelled bok choy or bok choi) is the perfect addition to your recipes. It adds a certain crispy texture. High in vitamins A and C, one cup of pak choi provides more than 100% of the recommended daily allowance (RDA) of vitamin A and almost two thirds the RDA of vitamin C. It is also excellent source of vitamin K.
To store, wrap the pak choi leaves in a damp towel or put in a plastic bag and set it into the hydrator drawer of the refrigerator. It can be stored for a few days, but remember the leaves will wilt if allowed to dry out.
Wash your pak choi just before ready to use it. Begin by separating the leaves and stalks, to make sure that both parts are thoroughly cleansed. Trim off the leaves from the base, removing any discolored outer leaves. Wash in cold water and pat dry gently, using paper towels or white cloth towels. Chop stems and leaves into 2-inch wide diagonal chunks. Add to a variety of recipes, combined with other vegetables in salads or slaws, or enjoyed alone in stir-fry or soups. Remember to add the stem pieces to your stir fry several minutes before adding the leaves, because they need more cooking time.