Q: After a very "inspired" trip to Chinatown this past week, my husband and I have found ourselves with more baby bok choy than we know what to do with. We've been using it in a variety of recipes, but are finding it impossible to make it through the bag fast enough. Can we freeze it?
I've seen mixed advice regarding the freezing of regular bok choy (blanch, don't blanch, gets soggy, etc.). I'm wondering if the baby variety freezes well and if so, what is the best way to do so?
Sent by Sydney
Editor: Readers, have you ever tried freezing baby bok choy? Any advice?
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