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Organic Bok Choy

One Bok Choy Plant

Pesticide Free

Organic

Sustainably grown indoors

 

Quantity
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Description

Enjoy a fresh, with a sweet, green flavor mixed with notable cabbage nuances and a mild mustard-like bite, 100% bok choy, with its roots attached to preserve taste and freshness. Harvested hands-free, this delicious vegetable is cultivated in an indoor controlled environment where no pesticides or fertilizers are used. This nutritious plant is rich in vitamins A (supports eye health), C (boosts immune function), and K (promotes bone and heart health) an excellent source of Calcium, Magnesium and Phosphorus. Though it’s packed with vitamins and nutrients, Bok choy is extremely low in calories (about 9 calories per cup). When cooked, the texture softens into a tender consistency, and the flavor mellows into an earthy, mild taste. Includes one head of bok choy. Organic Aqua Fresh greens and herbs are USDA Certified Organic.

Organic

Pesticide Free

Sustainably grown indoors

Harvested Hands-free

Additional information

Weight 1 lbs

Properties

Bok Choy Nutrition

Here are some Bok choy nutritional highlights:

  • Bok choy is rich in vitamins A (supports eye health), C (boosts immune function), and K (promotes bone and heart health).
  • It’s also a good source of potassium, which can lower your blood pressure and risk of stroke, and calcium, which is essential to build and maintain strong bones.
  • Though it’s packed with vitamins and nutrients, Bok choy is extremely low in calories (about 9 calories per cup).

Recipes

Bok Choy and Mushroom Stir-Fry

Ingredients

1 pound baby Bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
⅛ teaspoon each kosher salt and pepper

Directions

Trim bases of Bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry Bok choy in a salad spinner.

Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

Add rice wine and cook for 30 seconds. Add Bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.

Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until Bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Per Serving:

101 calories; calories from fat 63%; protein 2.7g; fat 7.3g; saturated fat 0.9g; carbohydrates 6.4g; fiber 2g; sodium 345mg.

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