Similar to Bok Choy but with uniform light green stems and leaves, Mini Shanghai Bok Choy is young, especially tender Chinese cabbage that is milder than white Bok Choy and slightly less sweet than other varieties. It is often sautéed, or steamed, served in soups and stir-fries, with other vegetables and meat, or as a side dish by itself. It can also be grilled.
Baby Shanghai Bok Choy: Popularly cooked in stir-fries or served in whole leaves in a soup. Also popular combined with chicken or fish and ginger, soy & sesame.
Stir-fry: 3 minutes
Steam: 5 minutes
Sauté: 4 minutes
Faster: The baby version of Shanghai Bok Choy cooks in half the time of the larger version.
Grill it: Slice off and discard the bottom root end, then slice the head in half vertically and brush with a mixture of oil, vinegar (or citrus juice) and seasoning. Grill a minute or so on each side.
Pickle it: Bok Choy or Gai Choy make great pickled vegetables (roughly slice the greens and make a solution of vinegar, salt, sugar and spice), used as a condiment for sandwiches or sausage.
Vit. A, C, K; Calcium, potassium, folate, lutein, beta-carotene, amino acids and fiber Fats and Carbs: Fat free, 2 carbs per serving