The world of Pak Chois, Tatsois and Bok Choys is wide and varied. We grow a few different varieties which are juicy, mild Chinese greens that perfect for a stir-fry or soup. We grow ours a bit bigger than baby-size, so if a recipe calls for baby bok choy, you may want to cut the bok choy into smaller pieces and may need a little more time to cook them.
Store bok choy unwashed, in a plastic bag, in your refrigerator. Eat within a week and wash before cooking.
Be sure to use the whole plant, crunchy stem and all, and season it with plenty of garlic and chilies. Depending on the size of the bok choy, cut the whole head into quarters before roasting, grilling, steaming, or searing. Or chop it up before stir-frying or adding to soups or curries. Use seared bok choy as a topping for a bowl of ramen or add chopped bok choy to a brothy chicken soup.