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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.

More Recipes Using this Produce

Recipes

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Stir-Fried Chicken and Bok Choy

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Yummy Bok Choy Salad

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Shrimp Stir Fry with Bok Choy and Wax Beans

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Bok Choy Salad

A cool summer salad, this recipe is quickly and easily assembled. Other fresh ...
Steak Stir-Fry with Snap Peas, Bok Choy and Basil

Steak Stir-Fry with Snap Peas, Bok Choy and Basil

Found on the Real Simple website, this recipe was contributed by Chris Morocco. It's ...
Shrimp and Pak Choi Stir-Fry

Shrimp and Pak Choi Stir-Fry

Found on Pinterest, the author of this recipe goes by ieatthepeach. The velveting ...
Grilled Bok Choy

Grilled Bok Choy

Planning on doing some grilling over the 4th of July weekend?  Grilled veggies are a ...

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