Bok Choy

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.