the bok choy
Bok choy is a leafy vegetable from the Brassicaceae family, like broccoli and cabbage. Native to China, where it has been cultivated for thousands of years, it is now widely used in many Asian cuisines. It is characterized by its long, crisp white stalks and tender, glossy dark green leaves. Its delicate flavor, slightly peppery with a hint of sweetness, is reminiscent of a mix between cabbage and spinach. It is commonly used in stir-fries, soups, and salads.
purchase GUIDE
Look bok choy with firm and crisp stalks with vibrant green leaves. Avoid bok choy with wilting or yellowing leaves, as this indicates it may be less fresh.
OPTIMAL TEMPERATURE FOR CONSERVATION
0°C- 2°C for 5 - 7 jours
Wrap in a damp paper towel and place in a plastic bag or airtight box. Store in the refrigerator crisper, where it can stay fresh for up to a week.
NUTRITIonal value
Bok choy is a low-calorie, water-rich vegetable, making it a light and hydrating food. It contains fiber, as well as vitamins A, C, K, and B9. In terms of minerals, it provides calcium, potassium, and a small amount of iron. Its high content of antioxidants and phytonutrients makes it a great ally for cellular health and the immune system.
how to eat it
To enjoy bok choy, start by separating the stalks from the leaves. The stalks can be stir-fried, sautéed, or added to soups, while the tender leaves can be eaten raw in salads or lightly cooked.
