Bok Choy



Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot. Will perish more quickly if stored wet in a plastic bag.


Bok choy is very low in calories, has no fat and supplies many vitamins and minerals, but it's especially high in vitamins C, A and K.

Varieties we grow:

Joi Choi

Mei Qing Choi


The Ming Dynasty pharmacologist Li Shizhen studied the Chinese cabbage for its medicinal qualities.

Soon after that, Bok Choy was introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. At present, the Chinese cabbage is quite commonly found in markets throughout the world.


Sesame-Soy Glazed Bok Choy


2 Tbsp soy sauce

2 Tbsp chicken or vegetable stock

1 Tbsp rice vinegar

2 tsp sesame oil

1 Tbsp sugar

3 Tbsp vegetable oil

3/4 lb baby bok choy, halved lengthwise

3 medium garlic cloves, minced (about 1 tablespoon)

1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)

2 medium scallions, sliced thin

1 Tbsp sesame seeds, toasted


Combine the soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.  Heat half the vegetable oil in a large skillet over high heat.  Place bok choy in the skillet cut side down, in a single layer.  Cook without moving until lightly browned, about 2 minutes.  Turn them and lightly brown the other side, about 1 minute longer, and transfer to a warm plate. Add garlic, ginger, and scallions to the same hot skillet and drizzle with remaining oil. Cook 30 seconds, stirring constantly, until the garlic just begins to brown. Add soy sauce mixture and simmer over high heat, stirring well, until reduced and thickened.  Return bok choy to the pan and cook 1 minute longer, turning once, until wilted and glazed with sauce. Sprinkle with sesame seeds and serve hot with rice and other Asian dishes.

Yummy Bok Choy Salad

Prep Time:  20 Min  Ready In:  20 Min

4 Servings


1/2 cup olive oil

1/4 cup white vinegar (rice vinegar is also very nice in this)

1/3 cup white sugar

3 tablespoons soy sauce

2 lbs baby bok choy, cleaned and sliced

1 bunch green onions, chopped

1/8 cup slivered almonds, toasted

1/2 (6 ounce) package chow mein noodles


  1. 1.In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

  2. 2.Combine the bok choy, green onions, and almonds in a salad bowl. Toss with dressing, add chow mein noodles at last moment and serve.

Spicy Bok Choy in Garlic Sauce

Prep Time:  15 Min  Cook Time:  15 Min  Ready In:  30 Min

4 Servings  


1 pound bok choy

1 tablespoon vegetable oil

1 tablespoon sesame oil

1/4 cup water

1 teaspoon grated fresh ginger root

3 cloves garlic, minced

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (optional)


  1. 1.Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.

  2. 2.In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.

  3. 3.Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

More Bok Choy Recipes