All About Bok Choy (sometimes spelled pac choi)
Another tasty member of the rambunctious Brassica family, Bok Choy is know for it’s wide, and tasty stems, and tender, leafy greens. When the weather is warmer, you may even notice a hint of mustardy spice in their leaves. They can be eaten raw (we love them sliced thinly and tossed into salads or coleslaws, but they are often components in ramens, pho, soups and stir fries.
How to Store
They can be eaten raw (we love them sliced thinly and tossed into salads or coleslaws, but they are often components in ramens, pho, soups and stir fries.
