What is it and What is it and what do I do with it?
Bok Choy is in the brassica family. With 149% of the RDA of Vitamin A as well as Vitamin C, K, and B-complex this is a powerhouse in comparison to Chinese Cabbage, including even more minerals, antioxidants (boasting six in total), and phytonutrients. The top portion can be used like lettuce in sandwiches and salads. The base ribs are great in slaws and for pickling. The entire plant goes well in soups and stir frys.
It is best refrigerated in higher humidity and eaten within 3-4 days. It should be eaten soon if the green tops turn yellow or become wilted and soft. If this does happen, just trim away the discolored or mushy parts. The ribs will generally keep longer, especially if the base is intact.
Trim off about a quarter inch at the base. With ribs separated, wash each rib to remove any dirt. A light scrub with a vegetable brush works well. Like Chinese cabbage, the top leaves and the ribs should be separated as cooking time is different.