The best bok choy is always found at Asian stores with the greatest turnover of produce. Look for fresh "sprightly" dark leaves and pale green/white stalks.
Cut the string that ties the bunches together and store them separately in plastic bags in the crisper section of the fridge for up to 4 days.
Tips & Tricks:
If cooking whole, wash thoroughly in cold water, paying particular attention to the leaves folding into the heart of the plant. Trim any insect-damaged leaves and the base of the stalks.
If stir-frying leaves cut them along the veins of the leaf and the stalks lengthwise.
One serve is equivalent to one cup of chopped bok choy.
Bok Choy is a gem of a veggie - it's delicious stir-fried with Asian sauces (tamari, lemon, oyster sauce) or steamed whole with fish.