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Bok choy – Chinese cabbage by another name

July 5, 2012

Bok choy (or pak choy) is a popular Chinese vegetable and relative of the cabbage family, with crisp, white stalks and dark green leaves, and a light, sweet flavor.  Its name comes from the Chinese word for “soup spoon” because of the shape of its leaves. Bok Choy is high in vitamin-A, vitamin-C, beta-carotene, calcium and dietary fiber.

Bok choy can be eaten raw in salads, green smoothies or vegetable juices, or cooked in stir-fries, soups or other vegetable dishes and can replace Swiss chard or spinach in any recipes.  Greens are milder tasting than cabbage.  Wait until you are ready to use before washing; store in perforated bag in produce bin of the refrigerator and use as soon as possible after harvest – within 2 days.  Chop bok choy before cooking to release cancer preventive compounds.

Here is a simple recipeto help you start enjoying bok choy;  Baby Bok Choy with Cashews from Simply Recipes.

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One Comment leave one →
  1. Rico Lanka permalink
    July 31, 2012 4:32 am

    Beta carotene is really great because it helps the eyes. It is also widely available in fruits and vegetables specially the orange/yellow colord ones. ‘,:”*

    Warmest wishes http://www.foodsupplementdigest.com“>

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