Bok Choy has thick, white, crunchy stems with dark, spinach-like leaves. Flavorwise, some people think of it as a cross between cabbage and lettuce, or cabbage with an Asian twist. Others have described the stalk as having hints of Swiss chard flavor. The stems are reminiscent of the crunch of celery (without the celery flavor), and add texture to a dish. Bok Choy easily takes on the flavors of the seasonings it is cooked with, and is ideal in soups and stir-fries, with other vegetables and meat, or as a side dish by itself.
Bok Choy: Popularly cooked in stir-fries, steamed or sautéed. Also popular in soups.
Stir-fry: 5 minutes
Steam: 10 minutes
Sauté: 8 minutes
Vit. A, C, K; Calcium, potassium, folate, lutein, beta-carotene, amino acids and fiber
Fats and Carbs: Fat free, 2 carbs per serving