Region of Origin

Commodity:

Bok Choy Shanghai

Description & Origin

Shanghai bok choy – often referred to under the generic moniker “baby bok choy” – is a small variety of bok choy bred for petite size, smooth leaves, tender texture, and mild flavor. Bok choy is a type of cabbage native to China, now popular throughout the world. Unlike common bok choy, which has wide white stems and can be found in both large and baby form, Shanghai bok choy has jade green stems ...

Other Names

Baby Bok Choy, Green Stem Bok Choy

Health Benefits & Nutrition

Bok choy is a good source of vitamins A, B (folate and riboflavin), C, and K. It also is a source of a variety of minerals, including calcium, iron, manganese, and magnesium, as well as fiber. True nutritional powerhouses, these greens can be beneficial for cardiovascular health, eye health, and digestion. In traditional Chinese medicine, bok choy is considered a cooling ingredient to help regulate water circulation and eliminate toxins.

Commercial Availability (Grown for the US Market)

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Foodservice Tips

Traditional Culinary Uses

Shanghai bok choy is most associated with Chinese cooking, but has been adapted to a variety of cuisines. While the vegetable can be eaten raw in slaws or salads, it is most often cooked. It’s tender texture and ability to cook quickly make it an ideal candidate for stir-frying or poaching in delicate soups. They are extremely popular in the distinctly American genre of “Asian-inspired” rice bowls and noodle dishes. The delicate flavor of Shanghai bok choy does not require much seasoning, but they are almost always prepared with garlic, and often with oyster sauce.

Flavor Pairings

Garlic, Ginger, Mushroom, Chile Pepper, Bell Pepper, Broccoli, Carrot, Oyster Sauce, Chicken, Pork

How to Prepare

Shanghai bok choy should be thoroughly washed before use. Be sure to split the bulb or remove each leaf to ensure any sand or soil is removed from the base of each leaf. Shanghai bok choy can be cooked intact, halved, or cut into bite-sized pieces. Some recipes call for bok choy to be blanched before stir-frying to further lessen cooking times, although this is not required.

How to Store in the Kitchen

Shanghai bok choy should be stored unwashed in the refrigerator, wrapped or in a sealed container to prevent moisture loss.

Fight Food Waste Tips for root to stem cooking

The entire Shanghai bok choy is edible, including the small core at the base of each stem!

Warehouse Storage & Handling

Maintain these conditions for optimal short-term storage shelf life.*

IDEAL STORAGE TEMP:

32°F

TEMP STORAGE ZONE:

32-39°F (Cold Storage)

RELATIVE HUMIDITY:

95-100%

PRODUCES ETHYLENE:

Yes – Very Low

SENSITIVE TO ETHYLENE:

Yes – High

ETHYLENE RECOMMENDATIONS:

Exposure to ethylene can cause yellowing of leaves and toughening. Do not store near ethylene producing items.

Quality Assessment

Shanghai bok choy should have firm, crisp jade green stems and dark green, smooth leaves with minimal yellowing. Some browning on leaf tips or small holes in leaves from pest damage are common and unavoidable – although they are a defect in excess. Sizing on Shanghai bok choy heads can vary, but should be relatively uniform within a case.

Important Handling

Be sure to avoid storage near ethylene-producing items, which can quickly cause irreversible quality issues. Shanghai bok choy, like most cabbages, is not sensitive to shilling, but will freeze if stored under 32°F.

Optimum Shelf Life

Depending on variety, conditions at harvest, and handling, Shanghai bok choy may last up to 3 weeks.