bok choy
Pronounced:bahk CHOY
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The most common variety found in U.S. markets has crunchy white stalks and tender, dark green leaves -- resembling a bunch of wide-stalked celery with long, full leaves. Bok choy is used in soups and stir-fries, appetizers and main dishes. Bok choy's appeal comes from its light, sweet flavor and crisp texture. Bok Choy is rich in vitamin C, fiber, folic acid and beta-carotene.
Ingredient
Season: available year-round
How to select: Look for firm ribs and crisp leaves with no yellowing. Avoid bok choy with bruising or slimy spots.
How to store: In a plastic bag in the refrigerator 3-4 days.
How to prepare: Rinse under cold running water and shake dry. Use it raw in salads, or quick cooked in stir-fries.
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 4702 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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