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Bok choy, also known as leafy...
Bok choy, also known as leafy Chinese-cabbage, is one of the popular vegetables in the mainland China, Philippines, Vietnam and other East-Asian regions.
not in stock or out of season
Trim off at its base and remove discoloured outer leaves. Wash it in cold water. Gently pat dry or place it upside down until all the water drained out.
To prepare, separate outer stalks from the base using a paring knife and divide the whole plant into halves lengthwise. Then, chop off from the stem end about an inch apart and work towards its leafy top. Add it to a variety of recipes, either combined with other vegetables or enjoy all alone in stir-fry or soup.
Here are some of the preparation tips:
Crispy, sweet bok choy stalks can be eaten raw, added to salads, sandwiches, and burgers.
Its stalks can be mix well with cabbage in coleslaw.
Baby bok choy can be a very attractive addition to salads and stir-fries.
in the korean peninsula, it is employed much like napa cabbage in the preparation of "bok-choy kimchi".
In China and other East Asian regions, it is used much like cabbage in stew fries with added onion, garlic, bell pepper, and green chilies mixed with steamed rice and soy/chili/tomato sauce to prepare chowmein (Chaomiàn).
It mixes well with cabbage, chilies, capsicum, onion, ginger, garlic, rice, tofu, seafood, meat and poultry.
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