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Baby Bok Choy
Baby Bok Choy combines the best of many worlds, with the stalks remaining crunchy with tender leaves whether served raw or cooked.
Blanch the leaves quickly and add to ramen; wilt in a pan with garlic, soy and mirin; use the stems for a slaw.
Store dry in a reusable plastic bag, left slightly open to breathe, in the fridge for up to 5 days. Do not wash until ready to use as moisture promotes rot. To best wash, cut in half as dirt hides amongst the layers.