Bok Choi

Bok Choi, which may be written as bok choi, bak choy, or pac choi, is a traditional stir- fry vegetable form China. In eastern Asia, hundreds of plants in the Brassica family are cultivated, many of them bok choy types. Only a few of these crops have transferred to use in the western world and did not appear at all until the 1800's. Bok Choi is a great nutritional gift and often touted as the garden vegetable highest in Calcium. Whether this is the truth or not you can be confident that Bok Choi is an excellent source of vitamins A, B complex, C and some minerals. All of this for only 24 calories per one cup serving.

For Stir fry, separate leaf from the thick, white stem and chop both into 2" wide diagonal chunks. The stem pieced should be added to the sir fry several minutes before leaves as they need a longer cooking time. Bok Choi can complement a sir fry with other vegetables, or can be the stir fry. Try sauteing choy stems, tofu chunks, soy sauce and grated ginger root. Add the bok choi leaves last, serve with rice or noodles.

To store Bok Choi wrap in a damp towel, or put in a plastic bag in the hydrator drawer of the refrigerator. You can store the Kale the same way. The previous information was make available with permission from "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce. If anyone would like to order this book you can call #608-226-0300.