Seasonal Vegetables – Bok Choy

From the OK Tolaim Lab
BOK CHOY, ALSO known as pak choi or pok choi, is a type of Chinese cabbage. Unlike traditional cabbage, it does not form a compact head. Instead, it grows as a cluster of dark green leaves attached to thick, crisp white stalks.

Bok choy has a mild, slightly sweet flavor with a subtle peppery note. The white stalks are crisp and juicy, while the darker green leaves have a more pronounced flavor. It is commonly used in stir-fries, soups, and many other cooked dishes.
Like other leafy greens, bok choy is prone to insect infestation and must be properly washed and checked before use. Follow these steps for best results:

SEPARATE all the leaves, opening any folds and creases.

RINSE thoroughly to remove dirt and debris.

SOAK the leaves in water with Veggie Wash or a small
amount of liquid dish soap for 3–5 minutes, rubbing each
leaf gently between your fingers.

RINSE each leaf individually under a strong stream of water.
SOAK the leaves again in clean water (without soap) for
about 3 minutes, agitating them well.

POUR the water through a fine mesh cloth and inspect
the cloth under a strong overhead light or a lightbox for
any insects.

IF insects are still found after repeating the washing and
checking process three times, the bok choy should not
be used.