Bok Choi
Crisp stalks, tender leaves, and ready in minutes — the weeknight green you can always count on.
Store in
Fridge loosely sealed bag, crisper
Keeps for
5–7 days baby bok choy: 3–4 days
Best eaten
Cooked stalks and leaves cook differently
Prep tip
Rinse between stalks grit hides at the base
What It Is
Section titled “What It Is”Bok choy (also written bok choi) is a Chinese cabbage grown in the cooler weeks of spring and fall at Cold Springs Organics. Crisp white stalks and tender dark green leaves, it cooks in minutes and has a mild, slightly peppery flavour. Baby bok choy heads can be halved and cooked whole; large heads are typically separated into stalks and leaves before cooking.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate in a loosely sealed produce bag in the crisper drawer. Full-size bok choy keeps for 5–7 days. Baby bok choy is more delicate and perishable — use it within 3–4 days. Do not wash before storing.
How to Prep It
Section titled “How to Prep It”For baby bok choy: slice off the very base and halve or quarter lengthwise. For full-size heads: slice off the base and separate the stalks. Rinse each stalk individually under cold water — grit and soil collect at the base and between the inner layers.
Stalks and leaves cook at different rates. If cooking together, slice the stalks smaller so they finish at the same time as the leaves.
How to Cook It
Section titled “How to Cook It”- Stir-fried — halve baby bok choy and cook cut-side down in a hot oiled pan for 2 minutes, flip, cook 1 more minute; or slice and stir-fry larger heads over high heat with garlic and oyster sauce.
- Sautéed — cook sliced stalks in sesame or neutral oil for 2–3 minutes, add garlic, then add leaves and toss until wilted, about 1 more minute.
- Soup — add whole small heads or separated leaves to broth, ramen, or miso in the last 2–3 minutes of cooking.
Quick Meal Idea
Section titled “Quick Meal Idea”Garlicky bok choy — heat a wok or skillet over high heat until very hot. Add sesame oil and halved baby bok choy, cut-side down. Cook undisturbed for 2 minutes. Flip and add minced garlic; cook 1 minute. Finish with a splash of soy sauce and a few drops of toasted sesame oil. Serve immediately.