Bok choy is one of Australia’s most widely used Asian vegetables. It has thick, juicy white stems that stay crunchy when cooked and soft dark-green leaves that wilt down quickly — giving you two textures in one vegetable.
It’s a staple of stir-fries, soups, and steamed dishes, and takes only minutes to cook. Baby bok choy can be halved and cooked whole; larger heads are best separated into individual stems. The flavour is mild and slightly sweet, making it a good carrier for sauces — oyster sauce, garlic, and ginger are classic pairings.
Bok choy is grown year-round in Australia, widely available in both supermarkets and Asian grocers, and is one of the easiest greens to prepare. It also works well raw in salads when shredded finely.
How it's made
Nutrition (per 100g)
1 head is about 840 g — roughly 160 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
leafy stir-fry green
- Garlic Bok Choy Stir-Fry
- Ramen
- Congee
- Steamed Bok Choy
Keeping it
In the freezer: 300–360 days (from date of purchase).
In the fridge: 2–3 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ + USDA
Analysed
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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