Bok choy, bunch
Bok choy/pak choy is widely used in Chinese cooking, frequently in soups, salads, stir-fries and fillings for spring rolls, steamed buns and dumplings. Its mild flavour shines when stir-fried in sesame oil with a little garlic or ginger and a splash of soy sauce or a sprinkle of salt.
Price is per bunch/pack.
Store
Keep bok choy in the fridge crisper drawer, loosely wrapped. It’s best used within a few days while the leaves are crisp.Prep
Rinse well, especially around the base where grit can hide. Trim off the very bottom of the stem. Separate the stalks from the leaves if cooking, as they cook at different speeds.Eat raw or cook
Tender leaves can be sliced raw into salads. When cooking, add the stalks first, then the leaves at the end. Bok choy is great stir-fried, steamed, or added to soups - cook briefly so it stays fresh and slightly crunchy.