Bok Choy Basics

• Bok choy is a leafy green vegetable also called pak choi. Hailing from the same family as the Chinese cabbage called napa cabbage, bok choy is a non-head-forming type of cabbage with dark green leaves. Instead, it forms bunches similar in form to celery. Because its shelf life is rather short, typically only storing well for two days, sun-dry bok choy in entire bunches to lengthen its storage capabilities. To prevent enzyme degradation during storage, briefly blanch bok choy in boiling water before drying.

Reconstituting Bok Choy

• When fresh, bok choy is a stir-fry favorite. However, it lacks the ability to hold up to this method when dried and is most often used for soups, braises and stews. A winter soup staple, dried bok choy needs to be reconstituted before use. Soak bok choy for at least 3 hours in warm water to revitalize the fragile yellowed and browned leaves and stems. When tender, wash and rinse the bok choy thoroughly to remove any dirt and grit present. Chop bok choy into 1- to 3-inch chunks for use in your recipe.

Cooking Dried Bok Choy

• Dried bok choy is typically simmered alongside fresh bok choy in soups for at least 2 hours before serving. This allows it to become increasingly tender and infuse its distinct flavor on the entire soup or other dish. Combine dried bok choy with fresh bok choy at an even ratio or to your personal preference in soups so both flavors appear. Alone or alongside fresh greens, simmer reconstituted bok choy in a broth or other liquid until it is tender to finish cooking it.

Storing Dried Bok Choy

• Store dried bok choy for up to six months in an air-tight storage bag, plastic container or glass jar in a cool, dark and dry location for the longest shelf life. Inspect dried bok choy before use and reconstitution; discard any bok choy with signs of spoilage such as mold growth, off odors or change in its dried texture. Avoid storing dried bok choy near heat sources in your kitchen such as the outside of a refrigerator, dishwasher or stove.