Bok choy or pak choi (Chinese: 白菜; Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster similar to mustard or celery.
Selection and storage
Choose firm bok choy stalks with fresh leaves (not wilted) and without brown spots. Store bok choy in a plastic bag in the crisper section of your refrigerator for up to a week. Wash immediately before serving.
Preparation and serving methods
Sautéed Bok Choy by Chowhound
1) In a large frying pan with a tight fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2) Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3) Turn off the heat, stir in the sesame oil, and season with salt if desired.
