Healthy Food Database
Known as Bok Choy, Baby Bok Choy or Pak Choy, this vegetable has crisp olive-green leaves and fleshy white stems. Varies in size from 10-30cm, the smaller plants being the most tender. The leaves have a mild, cabbage-like flavour.
Bok Choy, like other Asian greens doesn't contain oxalic acid which is good news for people with inflammation or at risk of kidney stones. Nutritionally it's one of the best vegies you can eat being very rich in vitamins and mineral and very low in energy.
Look for fresh "sprightly" dark leaves and pale green/white stalks.
To store: Cut the string that ties the bunches together and store them separately in plastic bags in the crisper section of the fridge for up to 4 days.
In Season: Spring Autumn
The best bok choy is always found at Asian stores with the greatest turnover of produce. Look for fresh "sprightly" dark leaves and pale green/white stalks.
Cut the string that ties the bunches together and store them separately in plastic bags in the crisper section of the fridge for up to 4 days.
Tips & Tricks:
If cooking whole, wash thoroughly in cold water, paying particular attention to the leaves folding into the heart of the plant. Trim any insect-damaged leaves and the base of the stalks.
If stir-frying leaves cut them along the veins of the leaf and the stalks lengthwise.
One serve is equivalent to one cup of chopped bok choy.
Bok Choy is a gem of a veggie - it's delicious stir-fried with Asian sauces (tamari, lemon, oyster sauce) or steamed whole with fish.
Nutrition per Per serve:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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