Description:
Bok Choy is classified as a cabbage. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to romaine lettuce.

Selection Tips:
Bok Choy has a long, crisp, white meaty stalk that supports its dark green leaves. Stalks should be firm and have fresh-looking leaves.

Storage Tips:
Refrigerate unwashed Bok Choy in a perforated plastic bag for up to three days. Store away from ethylene-producing fruits to avoid discoloration, spotting or decay. Wash right before eating.

Preparation Tips:

• Bok Choy’s mild flavor is similar to cabbage; texture is tender-crisp.
• Bok Choy can be cooked (stir-fried as a side dish or added to soups), or used raw in salads.

Recommended Recipe:
California Greens with Thai Vinaigrette

Additional Storage Information:
Ideal Storage Temperature: 34° -36°F/85 - 90% relative humidity.

Merchandising Tips:

• Promote Tanimura & Antle Bok Choy with other stir fry vegetables (bean sprouts, snow peas, carrots, cabbage) and cross merchandise with stir fry sauces, noodles and rice.

Safe Produce Handling Suggestions:

1. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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