If you store bok choy properly, it can stay fresh for up to 7 days in the fridge. After that, it will start to lose its crispness and become wilted.
When washing bok choy, first separate the stalks from the leaves. Then, use a vegetable brush to remove any excess dirt. Once clean, rinse the bok choy thoroughly in a bowl of water, being careful to avoid the base where dirt often collects.
Steaming, braising, and boiling bok choy are all good ways to prepare this cruciferous vegetable. However, it's important to stop cooking at the right time, so that the stems don't become mushy. You should only cook bok choy for a few minutes, such as in a stir-fry or a soup, so that the greens are tender but still firm.
You can freeze bok choy in a freezer-safe plastic bag, making sure to leave a little bit of space for air. If you don't, the bok choy will be mushy when you defrost it in the refrigerator.
If storing bok choy, place it in a breathable plastic bag in the refrigerator for up to two days. You can also place it in a container with holes punched in it.
To avoid spoilage, be sure to check bok choy for signs of rotting and discard it when it's gone bad. This is because the nutrients in bok choy will deteriorate over time.
