Used extensively in Chinese and Korean cooking, bok choy is not only beautiful to behold but also extremely high in vitamins and minerals—much like its vegetable cousins broccoli, kale, cauliflower and Brussels sprouts. Bok choy means “white vegetable” in Chinese, likely because of its thick white stems at the base of deep-colored green leaves. It is often the base of Korean cuisine’s famed kimchee (fermented cabbage), but makes a delicious addition to stir-fries, soups or can be simply steamed or sautéed and drizzled with a touch of sesame oil for an interesting side dish.
Look for bok choy with sturdy stems and vibrant green leaves. Warm temperatures cause the leaves to wilt quickly so avoid any that are droopy and lifeless, and be sure to store it in the crisper drawer of the refrigerator in a plastic bag with as much air removed as possible.