Of all Asian greens, bok choy is, arguably the most widely known and available. The term “bok choy” is generally used to describe the larger kind, with the crisp white stalks and dark leaves. Baby bok choy is a smaller version of the former variety, with stems and leaves of a fairly uniform, pale green hue. Either of the common varieties of bok choy are good raw in salads or very lightly cooked in stir-fries and Asian-style soups.
Baby bok choy is at its best in the spring when plump and fresh. Seared Baby Bok Choy (above) is a super-quick way to prepare it, showing it off in all its glory, both flavor-wise and visually. This is more of an idea than a recipe, but what a fun idea it is.