Bok choy, a vegetable popular in Asian cuisines, is a member of the crucifer family, which includes cabbage. Hence, it is sometimes referred to as Chinese cabbage. This creates great confusion since napa cabbage also is often called Chinese cabbage. Bok choy has 8- to 10-inch-long white or greenish-white stalks and large dark green leaves. The stalks are generally wider than those of celery and are not ribbed. Bok choy stalks have a crisp texture and a mild cabbagelike flavor. The leaves take on a mild flavor similar to Swiss chard. Bok choy is also sometimes referred to as Chinese chard, pak choi, white mustard cabbage or Chinese mustard.

• Both stalks and leaves can be used raw in salads.
• Bok choy is popular as an ingredient in stir-fries.
• Baby bok choy can be steamed whole or in halves and served as a side dish.

Besides regular bok choy, baby bok choy is now available. Baby bok choy is about six inches long and has a sweeter, nuttier flavor.

Bok choy is available all year. The regular heads vary in size depending on the season and maturity. It is usually sold by the pound.

Look for bunches with firm, unblemished white stalks topped with fresh-looking crisp green leaves. Avoid heads with wilted or decaying leaves.

2 pounds bok choy = 1 large head; 5 cups sliced stalks and 4 cups torn or sliced leaves.

Store unwashed bok choy in a perforated plastic bag in the refrigerator. It will keep for three to four days.

Trim off and discard the base, any blemished stalks and wilted leaves. Separate stalks from bunch. Rinse bok choy under cold running water and drain well. Slice or chop the stalks and coarsely shred the leaves. Both stalks and leaves can be boiled, steamed or stir-fried, but they have different cooking times. Whereas sliced bok choy stalks require 2 or 3 minutes of boiling or stir-frying, bok choy leaves cook in about 30 seconds. Leave baby bok choy whole when cooking. It is milder in flavor and small enough to boil or steam whole. It can be used halved or quartered in stir-fry dishes.