Bok Choy has white or green, thick, crunchy stems with dark green wide leaves. Size can vary from 4-12 inches tall. All parts, stems and leaves, are eaten. Bok Choy leaves and young, tender stems can be steamed, boiled, stir-fried until just wilted, 2-3 minutes. Because of its slight peppery taste, bok choy is often used in Asian dishes. Add a little soy sauce and garlic to the pan.
Store in a perforated plastic bag in the drawer of your refrigerator.