How to Select Bok Choy
- Select bok choy with leaves fresh, bright green leaves. Avoid bunches with limp, wilting, or discolored leaves, or those with brown or yellow spots or holes.
- Select bok choy with fresh, firm stems that are white in color, or a light green if you’re buying baby (or Shanghai) bok choy. Avoid stems that are rubbery, shriveled, or turning brown at the edges.
How to Store Bok Choy
How To Store Fresh Bok Choy: Cut off the base of the bok choy, the wrap the unwashed stems and leaves in a damp cloth or paper towel. Place in a plastic bag that can be sealed or loosely closed and store in the crisper drawer of your refrigerator for up to 6 days. Excess water will cause bok choy to wilt quickly, so don’t wash until you’re ready to eat it.
How To Freeze Bok Choy: Wash the bok choy, remove the stems with a sharp knife, and chop leaves to a smaller size if desired. Blanch the leaves by boiling them for 2 minutes, then immediately dunking them into cold water for another 2 minutes. Drain in a colander and dry using a paper towel. Spread the leaves on a baking sheet without letting them touch and place in the freezer overnight. When the leaves are frozen, place them in sealed plastic bags, removing excess air, and store for up to 12 months.