Bok choy has the fabulously crisp texture one expects from a member of the cabbage family with a fresh, grassy flavor that increases in nuttiness as you cook it. Bok choy is most commonly used in stir-fries and sautés, and those are great applications. A short braise in a flavorful liquid works, too, as does throwing in some baby bok choy leaves or chopped bok choy towards the end of roasting meat or to a pan of roasted vegetables.

Note that baby bok choy is more tender than its bigger cousins, and a wee bit sweeter. It can be cooked whole, chopped like larger bok choy, or separated into leaves (my favorite method) when cooked.

Find great recipes for bok choy below.