bok choy
Bok choy is a great source of vitamin C, vitamin K, and fiber, and it is rich in antioxidants. It is a great addition to stir fry and many different Asian dishes.
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August through October
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For optimal freshness, bok choy should be not be washed until it is used and can be stored in the crisper section of the refrigerator for about 3 or 4 days. It can last 10–12 months in the freezer.
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Wash the leaves and cut the woody stems of bok choy, then boil for 2 minutes and quickly place into ice water. Pat the bok choy dry to remove excess water, place in an airtight bag, and freeze immediately.
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