An excellent source of vitamins A, B-complex, C, and some minerals, bok choy is also extremely high in calcium. The growing season of bok choy is limited to the cooler weather of spring and fall. A traditional stir-fry vegetable from China, bok choy is rapidly gaining in popularity in the United States.
To use in a stir-fry, separate leaves from the thick white stem and chop both into 2-inch wide diagonal chunks. Add the stem pieces to the stir-fry several minutes before leaves, as they will need more cooking time.
Bok choy will complement other vegetables in your stir-fry, such as onions, celery, pea pods, bean sprouts, and grated ginger root. Try adding tofu chunks for protein. Serve with rice or noodles.
To store, wrap bok choy in a damp towel or put it in a plastic bag and place it in the hydrator drawer of the refrigerator. Store for up to one week, taking care not to let the leaves dry out.