Baby bok choy has 3″-4″ inch long, green leaves with characteristic succulent white stems. The texture is tender and mild and is known as “white cabbage” in Asian countries. The petite bok choy offers a sweeter flavor than the mature bok choy with a taste comparable to Swiss chard.
Like other cabbage, baby bok choy is an excellent source of vitamin C, a good source of vitamin A, contains several minerals, and is low in calories. This nutritious green is ideal roughage to aid digestion.
Best-cooked whole, the stems and leaves of baby bok choy may be boiled, steamed, saut?ed or braised. Add its mild taste and tender texture to stir-fries, stews and soups. Its subtle flavor pairs well with poultry, beef, shellfish, lamb or pork. Use as a substitute for cabbage