Yes, the stalks are like celery and the cell walls do break down, so it will soften. Its one of those vegetables that do not freeze well, and even for that, would also need a quick blanch to help maintain its very mild flavor.

Oh darn, I was hoping this one would have a happy answer, since I froze some too. I just sealed it into food saver bags. I'll probably stir fry it anyway this winter - DH likes soggy veggies. :)

I would expect some softening. Bok choy normally softens somewhat in cooking. I just would not like it to soften to the point there is no longer any crispness at all. Kind of difficult to pin that down exactly. Will it result in a product which won't be of the consistency to be expected in a stir fried bok choy?

Maybe a better solution is to turn all surplus bok choy into kim chee.

Jim

Adding it at the end of the cooking might help a little, if its thawed first. I was hoping that snow peas would hold up to freezing, but they don't either, so I only use fresh. Same with bean sprouts.