Do you use Bok Choy? A quick question.

[Paper Roses]

I do a lot of stir fry meals. Throw whatever I have in the wok and go from there.
Since I like Bok Choy, I buy it whenever the need arises.

For the past few months, every head has had black spots on the stems. The leaves seem to be fine but I wonder about the spots. I Googled and read that this indicated that it was old, Geeze, I just bought it.
Can I use it? What are your thoughts.

For tonight, I trimmed the leaves, and sliced around the spots. Not a good feeling. This package was 2 days old. Spots everywhere on the stems. About half the head went into the trash.
Phooey!

[Warpy]

1. It doesn't travel as well as compact heads of cabbage

If there are just a few black spots, I ignore them, especially if the stems are white and crisp. If there are masses of them, I trim that portion of the stem off. Both the stems and leaves are edible, so there is usually plenty there for a stir fry.

Bok Choy goes limp in about a nanosecond in this arid stuff we call air, so I tend to use it the day I buy it. It reheats the next day without spots or the loss of much of the crunch, an improvement over risking it in the fridge.

[locks]

2. I haven't used bok choy before

but we put one plant in our little garden and it has been healthy and tasty.

[Phentex]

3. I love it!

I haven't seen any spots but, like Warpy said, I tend to use it the same day I buy it.

[packman]

4. Blessed with an Oriental mom & pop grocery store

and use baby bok choy with no problems except washing the dirt (somewhat like leeks in that respect) . Do know that you should - of course - keep them refrigerated. The baby bok is in a plastic bag with small air holes.

[LakeArenal]

5. Love bok choy

Every St. Pat's day I cook corned beef and bok choy.