Bok Choy

BOK CHOY

DAYS TO SPROUT

DAYS TO
SPROUT

5-10 DAYS

MATURES IN

MATURES
IN

20-45 DAYS

TASTE IT FOR

TASTE IT
FOR

3-4 WEEKS

Care & Harvest

Long light periods can encourage bolting, does best when light is adjusted to less than 16 hours.
Harvest leaves as they grow to over 4” in length. Cut the individual leaf at their base, or harvest the entire plant by cutting all the leaves at once. Leave at least ⅓ of the plant to continue growing for additional harvests.
Look out for shiny dots on the leaves: thrips love Bok Choy and can be too small to see, but they will announce their presence from the feeding marks they leave behind. If you notice thrips, follow our Pest Control Tips to reduce or eliminate them.

Quick Facts

ORIGIN

Bok Choy (also called Pac Choi) originates from the Yangtze River Delta in China, where it was bred 3500 years ago from wild Brassicas growing in the region. In Cantonese, “Bok Choy” means “white vegetable”, but it can come in many different colors and sizes. In the 1300s it was imported to Korea, where it was fermented to create delicious kimchi.

QUALITIES

Rich in vitamins A, C, and beta-carotene which can help prevent cell damage from free radicals. Contains selenium which can slow or inhibit tumor growth. Also contains quercetin which can aid in reducing inflammation.

USE

Add raw Bok Choy to a salad as an accent green, and give a nutritional boost. It’s also popular steamed or added to soups and stir fry.

Harvest to Plate Recipe

how to cook bok choy

Photo / Recipe Source: Jessica Gavin

INGREDIENTS

1 pound baby bok choy
2 tablespoon soy sauce
2 tablespoons vegetable broth
1 tablespoon rice vinegar
1 tablespoon sesame oil, divided
1 teaspoon honey
⅛ teaspoon red chili flakes
2 tablespoons vegetable oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
¼ cup thinly sliced green onions, white and green parts
¼ teaspoon sesame seeds

INSTRUCTIONS

Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.
Cut each bok choy, halved lengthwise.
In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.
In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.
Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.
Cook until lightly browned without moving, about 1 to 2 minutes.
Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.
Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.
Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.
Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.
Transfer to a platter and garnish with sesame seeds.