Bok choy is a variety of Chinese cabbage that is tender and sweet, with a mild cabbage-like flavour. If harvested early, the young green leaves are smaller and have a mild and delicate flavour and tasty addition to a salad mix. As the bok choy matures, the leaves get slightly bitter and are better suited for sautéing or steaming. The white stalk is full of water and has a crunchy, yet juicy texture, great both raw or cooked.

Bok choy pairs well with miso, sesame oil or tamari so it’s often used in Asian stir-fries, noodle soups, and Chinese chow main. Get creative with boy choy when it’s in season. Cut it in half, drizzle with sesame oil and tamari and roast it. Or braise it by simmering in water, soy sauce, and brown sugar, covered, until crisp-tender. Bok choy can also be used in place of napa cabbage to make kimchi, a traditional Korean dish of spicy fermented vegetables.