High in vitamins A and C, bok choi is a type of Chinese cabbage. The entire vegetable is edible and delicious grilled, steamed or in a stir-fry. 

Storage:

• ​Store in fridge in a bag, ideally in the crisper.

Cooking Tips:

• Simply chop off the nub at the bottom, cut in half or thirds, and sear in a bit of oil on a cast iron, cover and cook for a few minutes- just until the green color brightens but not so long that the crisp ribs get mushy or the leaf on top turns dark. Top with a bit of soy sauce and maybe a pinch of rice vinegar, browned garlic, and cayenne.
• Braise or stir fry lightly for a perfect balance of crisp, light stalks and dark green leaves. 
• Try marinating finely chopped leaves and stalks for a raw salad.

Season: Spring, Summer