Bok Choy is the main vegetable used in Chinese cooking, and has a light flavor. Often referred to as Chinese cabbage, it totes vitamin A, C and calcium. You can find it year round in the produce department. Look for firm stalks and avoid limp leaves.
To make a stir fry with bok choy include 2 heads cleaned, chopped. (Cut off the base of each head and separate leaves from the stems as the leaves will cook fast, slice the stalks) Coat the pan with oil to prevent sticking. Add the sliced stalks first, stir on medium heat for 3 minutes, add dash of salt and 3 tablespoons of water and cover pan for another 2 minutes. Uncover, add the bok choy leaves, Mix in 1 tablespoon of chopped garlic along with soy sauce to taste. Stir another 4 minutes and remove from heat. The leaves will turn bright green and stalks should be softened. Lightly add some sesame oil over the cooked bok choy to serve. Goes great with basmati rice, shrimp and chicken dishes.