Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Produce
Bok choy
Mild and slightly sweet with a crisp, watery stalk and a more tender, mustard-like leaf.
Lens analyzedBok choy is a leafy Chinese cabbage with crisp white stalks and tender dark green leaves, eaten whole in stir-fries, soups, and braises. It cooks quickly, and the stalks and leaves are sometimes separated since the leaves soften faster than the crunchier stalks.
Where it comes from
Bok choy has been grown in China for centuries as a staple vegetable in everyday cooking, and it spread to North American grocery stores alongside the growth of Chinese and other East Asian cuisines in home cooking.
Buying it
Choose bunches with crisp, unblemished white stalks and vibrant green leaves, avoiding any with yellowing, wilting, or slimy spots.
Storing it
Refrigerate bok choy unwashed in a loose bag in the crisper drawer, where it keeps for about a week; wash just before cooking.
Keeps about 4 days in the fridge.
In season
Peak season is April–June & September–October, though it's available year-round.
Local supplies often peak in cool spring and fall months, with imports and greenhouse crops filling much of the year.
Recipes that use bok choy
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