Bok Choy & Tat Soi

Get to know bok choy & tat soi!

When is it seasonal? Cooler seasons (spring, fall) 

Varieties: both are Asian varieties of cabbage 

  • Baby Bok Choy: a small variety, usually about 6 inches long.
  • Large Bok Choy: these can get pretty large, even over 12 inches long. The white, firm portion has a crunchy texture, and can cooked longer in sautés or soups longer to soften it. 
  • Tat soi (bottom left in the photo): Looks similar spinach and has a soft, creamy texture and similar in flavor to bok choy. 

Nutrition: Tat soi has 2x the amount of calcium as milk! Both greens are high in Vitamins A, C, calcium, folate, fiber, beta-carotene and phytonutrients.

Culinary Basics:

  • Both greens are great for a quick saute in oil or a sauce. They are also both great to add to any broth or soups. Bok choy can be cut in half and grilled! 

Flexible Recipes 

You can use bok choy or tat soi in any of these!