Bok choy storage ideas

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Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories. Bok choy is a non-heading cabbage with an erect spiral of dark green leaves and thick white/light green stems. Both the stems and leaves are eaten. Wrap bok choy in a damp towel, or put in a plastic bag and place in the hydrator drawer of the refrigerator   Store for up to one week. Leaves will lose integrity and wilt if allowed to dry out.

Baby Bok Choy, also known as pac choi among other names, is in the mustard family. Baby bok choy should be stored in the refrigerator in an open or perforated plastic bag.  It can last in refrigeration up to a week, but the flavor is better when it is used within two or three days. Baby bok choy can be added to salads, stir-fries, and soups, and sautéed, braised, or eaten raw.


Roasted Baby Bok Choy              adapted from EatingWell: August/September 2006


  • 10-12 heads baby bok choy, trimmed, leaves separated

  • 4 teaspoons canola oil

  • 1 clove garlic, minced

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon freshly grated lemon zest

  • 1 tablespoon lemon juice

  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried

  • 1 teaspoon mirin, or cooking sherry

  • Freshly ground pepper, to taste


1.    Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.


Best Bok Choy                                                        Recipe courtesy Guy Fieri

Prep Time:   15 min               Cook Time:     8 min              Serves:   4 servings


  • 2 tablespoons grapeseed oil

  • 1 medium red onion, thinly sliced

  • red bell pepper, julienned

  • 1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces

  • 2 cups cremini mushrooms, wiped clean, halved and sliced

  • 2-3 baby bok choy, sliced into 1/2-inch pieces

  • cloves garlic, thinly sliced

  • 1 tablespoon soy sauce

  • 2 teaspoons fish sauce

  • Freshly cracked black pepper


In a wok or large sauté pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Sauté, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.

Add the bok choy, garlic, soy sauce, and fish sauce and sauté until just wilted. Add pepper, to taste, and serve immediately.


Spicy Bok Choy in Garlic Sauce                                                                              from

Prep time: 15 Min      Cook Time: 15 Min    Ready In: 30 Minutes                       Servings: 4

 1 pound bok choy

1 tablespoon vegetable oil

1 tablespoon sesame oil

1/4 cup water

1 teaspoon grated fresh ginger root

2 cloves garlic, minced

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (optional)



1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.

2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.  

3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.


Bok Choy With Garlic

  1/8 cup unsalted butter

5 teaspoons minced garlic (or to taste)

2 medium sized baby bok choy (washed thoroughly)

 1 1/2 cups canned chicken broth


Directions:  Melt butter in heavy large skillet over moderate heat.   Add minced garlic and sauté about 2-3 minutes until barely golden/brown.   Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.  Season with salt and pepper. Use a slotted spoon to serve.      You can add in shrimp (or other protein), ginger, honey, and crushed red pepper for a complete meal.


Bacon-y Bok Choy                                                                Submitted By: SHUNPR to

Prep Time: 5 Minutes           Cook Time: 10 Minutes         Ready In: 15 Minutes



4 slices bacon, chopped

2 pounds bok choy, sliced into 1 inch pieces

1 teaspoon olive oil

1/2 small red onion, chopped

1 teaspoon red pepper flakes

1 teaspoon minced garlic

salt to taste



1. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.

2. Add the bok choy, and place a lid on the pan. Let cook for 5 to 7 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot, perhaps over rice.


Wilted Bok Choy with Soy Sauce and Cashews       by  Robin Miller, Food Network

Prep Time:5 min                                             Cook Time:5 min      Serves:  4 servings



•1 tablespoon sesame oil

•1 bunch bok choy, sliced crosswise into 1/2-inch thick slices

•1 tablespoon reduced-sodium soy sauce

•1 teaspoon crushed red pepper flakes

•Salt and ground black pepper

•1/2 cup cashews



Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.


 Warm Bok Choy, Beet, and Feta Salad                            Submitted By: snarkitty to

Prep Time: 15 Minutes          Cook Time: 45 Minutes        Ready In: 1 Hour 5 Minutes

Servings: 3



4 small beets, trimmed, leaving 1 inch of stems attached

4 cloves garlic, chopped, divided

1 teaspoon olive oil

3 heads baby bok choy, chopped

2 tablespoons peanut oil

1 1/2 teaspoons butter

1/3 cup crumbled feta cheese



1. Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.

2. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.


3. Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.


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