Bok Choy is a type of Chinese cabbage
It can be added to soups, sautéed, steamed, eaten raw, good in stir-fries
Good companions in a steamer or wok are fresh ginger, spring onions, the leaves of silver beet, rocket, spinach, sliced chilli, oyster sauce, fish sauce, rice wine, soy sauce, sherry, sesame oil, garlic. Good with tofu, chicken, pork, prawns, coconut milk.
Low in calories
Slice in half lengthways & wash well. If serving whole wash under running water riffling the leaves.. If using in a stir fry, slice the stems separately, add before the (roughly torn) leaves, fold in at the very last minute.
When blanching, you need only do so for a few seconds, thicker stemmed Bok Choy will need a little longer, But remember the appeal is in the fresh crunch.
Source: The Concise New Zealand Food Composition Tables, 12th Edition, Plant & Food Research 2018