BOK CHOY
our conventional bok choy
Bok choy is a variety of Chinese white cabbage, and is also known as pak choi. The name originates from the Cantonese dialect and means white vegetable. It's part of the Brassica genus of plants with cauliflower, broccoli, and Brussels sprouts. Bok choy is a common ingredient in Asian cuisine, and its crisp and crunchy texture is perfect for stir-fries. It can also be eaten raw, braised, or roasted. It has a fresh, grassy flavor with a slight nuttiness that increases as it is cooked.
our growing program
Our bok choy is packed straight from the fields. We offer this fresh veggie in bulk packs of 15 and 30-pound year-round for a consistent supply. Choosing our Pacific bok choy ensures a quality and safe product from us and our family of growers.
CONVENTIONAL SEASONALITY CHART
shopping
When choosing bok choy look for stalks that are pure white and firm with dark green leaves. Avoid wilted, broken, or spotted (rusty) leaves and limp stalks. Larger leaves are best for soups or salads, and smaller heads will speed up cooking time when adding it to a stir-fry.
storing
Store bok choy in a plastic bag in the crisper section of your refrigerator for up to five days. Add a paper towel to the bag to absorb any condensation. If you notice it looks a bit wilted, soak it in cold water to plump it back up a bit. Wash immediately before serving.
prepping
Chop a half to one inch off the bottom of the stalk, separate the leaves, and gently wash in a bowl of cold water. Cutting the stalk in half lengthwise before washing helps to ensure you get them good and clean. Dry thoroughly for a better stir-fry; a salad spinner works great for this.