Bok Choy - Certified Organic

Certified organic bok choy, slightly sweet and slightly peppery, with crunchy stems and tender leaves.

Asian greens are a big part of how we eat in the Northern Rivers, and bok choy is the easiest place to start.

It cooks in minutes, which makes it perfect for quick spring dinners.

In the kitchen

• Halved and stir-fried with garlic, ginger and soy
• Added to noodle soups in the last minute of cooking
• Steamed and drizzled with sesame oil
• Finely chopped into dumpling fillings

How to prepare

Trim the base and cut in half or quarters lengthways. Rinse well between the stems, as grit can hide there.

Spring recipe: Garlic and ginger bok choy

Heat oil in a wok, add sliced garlic and ginger, then the halved bok choy cut side down. Cook for a minute, add a splash of soy and a little water, cover and steam for two minutes. Finish with sesame oil and serve with rice.

How to store

Keep it unwashed in a bag in the crisper and use it within a few days, while the leaves are still bright.

Price is per bunch.