Bok choy overflow: how can I prevent it from going bad?
In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what are my options for preserving it? Can I freeze it? If so, do I need to parboil it or do some other preparation? Are there uses that won't work well after a freeze-thaw cycle? (I mainly use it in stir-fry.) Or should I be looking for ways to cook with it where the results can be frozen, maybe soups?