Bok choy is classified as a cabbage, sometimes even called Chinese cabbage. However, bok choy bears little resemblance to the round cabbages found in our supermarkets. It has glossy dark-green leaves and thick, crisp white stalks in a loose head. Its white stalks resemble celery without the stringiness, while the leaves of the most common variety is similar to Romaine lettuce or spinach.

Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. The yellow flowering center (head) is especially prized. There are more then twenty varieties of bok choy that have been cultivated in China since ancient times. Bok choy is found in soups, stir-fries, appetizers, salads, side, and main dishes. The smaller varieties are valued for their tenderness. An added benefit is that recipes often call for them to be cooked whole, reducing preparation time.

Bok choy is very nutritious, it is high in Vitamin A, Vitamin C, potassium and calcium. Leaves are higher in vitamin content and flavor, than stalks with a really mild taste, similar to Swiss chard or romaine lettuce. Bok choy is one of those good-for-you vegetables that can be eaten raw, quick-cooked, steamed, stir-fried, or boiled. When cooked, bok choy stalks are tender but crisp.

Tips:

When shopping for bok choy avoid the plants with deformed stalks and brown spots which indicate poor growing conditions. Yellow leaves and very small stalks or bunches mean old product. Choose young, tender bok choy no longer than 4-inches in length.Once harvested, bok choy deteriorates quickly, so plan to buy and serve it within two to three days ---- no longer. When you get it home, wrap the head in a damp paper towel or an airtight plastic bag and put it in the refrigerator vegetable bin.

To clean bok choy cut off the tough ends, fill your sink or a large bowl with cold water, and swish the pieces to dislodge dirt and grit, but don't soak. If the leaves are especially dirty, change the water once or twice. Give the greens a final rinse under cold running water, then drain.

To serve raw, cut the leafy parts off the stalk. Or toss chopped stalks and leaves into a salad. You can also shred the leaves and turn them into coleslaw .It will take longer to cook stalks (2-3 minutes) than the leafy parts- approximately 40 seconds. You can also steam it whole, or coarsely chop it and add to soups.