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Bok choy has green leafy blades with thick translucent white stalks that join at a common base above the root. Entirely edible, the leaves are the most tender and mild part of the plant. The stalks are firm and succulent with mild cabbage nuances and sweet undertones.
Bok Choy is available late spring into the summer.
Recipes that include Choy Pak. One is easiest, three is harder.
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