Bok Choy (Full Plant Head)
Bok Choy (Full Plant Head)
Order by 10 PM — harvested at dawn, yours by evening
In stock
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No chemical pesticides · Next-day Delhi & Gurgaon · Grown soil-free
A crisp Asian green with juicy white stalks and tender, glossy leaves, our bok choy is grown indoors and harvested whole so it reaches you firm and fresh. Mild and faintly sweet, it brings a satisfying crunch to everything from a quick stir-fry to a slow, soothing broth.
How this was grown
How this was grown
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and your produce is harvested against your order at dawn, then delivered the same evening — because cutting before you order would make us just another warehouse. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
The Cantonese classic.
Bok choy and shiitake — the textbook pairing.
The recipeShiitake seared first, bok choy cut-side down, chives at the end. Twelve minutes, serves two.
How to make it
- Slice the shiitake; sear in a smoking-hot wok for two minutes.
- Halve the bok choy lengthwise and add cut-side down for two minutes.
- A splash of water, lid on, one minute to steam through.
- Soy or oyster sauce, snipped chives, serve over rice.
Complete the dish
The ginger-garlic broth.
The easiest bok choy there is — a bowl you drink.
The recipeGinger and garlic bloomed in oil, a clear broth, bok choy in last. Twenty minutes, serves two.
How to make it
- Bloom chopped ginger and garlic in a little hot oil, one minute — this is the whole flavour base.
- Add sliced shiitake, then pour in stock or water and simmer five minutes.
- Bok choy in, stems first for two minutes, leaves for one more.
- Season with soy, snipped chives over each bowl. Noodles optional, spoon mandatory.