I use bok choy....but sometimes it takes me a week to use it up. The one I have now is a week old (it's still crisp) but it has a lot of black/brown spots on the white part. Is it safe to eat? ISs that a form of mold or bacteria?
The little tiny speckles which don't come off seem perfectly ok to eat IMO. When I cook with bok choy it always has those and we have never gotten sick from it. However, I have no idea what it is...
I have eaten it like that (cooked).....because I think maybe the cooking kills whatever it is, but now I just want to add it to a salad (I love it raw ).
Most Recommended Discussions on General Topics
Jun 20, 2013
Cringeworthy dishes by people...
UPDATED 10 minutes ago
How to get pungent flavor in...
UPDATED about 1 hour ago
Do you toast both sides of your...
UPDATED about 8 hours ago
Ickky Party Dishes
UPDATED 28 minutes ago
Eloquent Article on "Food Shaming...
UPDATED 32 minutes ago
See All 21 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise