Anthony Easton

Bok choy, sometimes called Peking cabbage, is a type of leafy green cabbage found in Asian dishes. It contains a cancer fighting compound common to the cabbage family. It is an extremely healthy vegetable, full of beta-carotene, calcium and folate. Bok choy can be served cooked or raw. Bok choy can be stored like any other leafy green vegetable, like lettuce or spinach.

Cut the root of the bok choy off, where the leaves join together at the bottom. Keep the white stems of the bok choy as you will most likely be using both parts of the leaf in your recipe.

Fill a large bowl with cool water and soak the leaves of bok choy for about 30 seconds. Swish the leaves around in the water to remove any dirt.

Remove the leaves of the bok choy and gently shake off excess water. Blot them dry on paper towels.

Roll out another section of fresh paper towels. Place the leaves of bok choy on the paper towel in a single layer. Roll them up.

Store the rolled leaves in a plastic bag. The produce bag from the grocery store is fine to reuse for this.

Place the bag in your refrigerator crisper. The bok choy should stay fresh for five to six days.