Bok Choy: All About It

Bok choy is a cruciferous vegetable (broccoli, cauliflower, cabbage family). It can be harvested when it is young and small (baby bok choy) or as a larger, mature plant. Bok choy does not form real “heads”, but instead grows as a cluster of leaves.

Bok choy is very high in Vitamin C and A, and quite high in calcium, iron, and potassium. It’s a very healthy veggie!


Baby bok choy is often cooked whole or cut in half through the stem end to keep the small head intact. It is delicious pan braised, taking just a few minutes to cook. Bok choy is quite mild and tender, and mature bok choy is a bit stronger in flavor and holds up well to stir frying. You can eat the entire head and it’s delicious raw in a slaw, or in Kimchi.


Bok choy is quite delicate. It should be stored unwashed in a plastic bag (try to remove excess air) in the crisper drawer of your refrigerator. It will keep for up to one week.


  1. Pan-braise it. Sauté aromatics in a mild oil, add halved baby bok choy, face-side down, add a splash of liquid, and cook for 3-5 minutes. Season with soy sauce and sesame.
  2. Make soup. Chop bok choy and add it to any flavorful broth. It’s especially delicious in a ginger broth with noodles.
  3. Grill it. Slice bok choy into halves or quarters, toss with olive oil, and grill on high for a few minutes, turning once. The leaves will get crispy and smoky, and the white stems will become very tender.

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Cooking Tips Meet the Veggies bok choy veggies

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