3. Halve the bok choy lengthwise, then cut each half in half again; if they are large, cut each half into 3 pieces. Transfer to a bowl of cold water and wash thoroughly.

Hey everyone, Jason Griffith here! When I’m in the mood for a meal that’s both comforting and full of fresh, vibrant flavors, ...

Steam the bok choy in a pan until tender, about 5 minutes. Transfer to a platter and set aside. Mix shrimp together with the next 5 ingredients (through the oyster sauce) in a large bowl.

Add the bok choy and the sauce mixture and cover; bring to a boil, increasing the heat if necessary. Reduce the heat to medium-low and cook, covered, for 10 minutes.

Separate bok choy leaves from the white ribs. Tear each leaf into 2 or 3 pieces. Halve the ribs lengthwise, then cut crosswise into 2-inch pieces. Set aside. In small bowl, whisk together broth ...

Add the shrimp, scallions, carrots, bell pepper, and bok choy and sauté for 2 to 3 minutes, or until the vegetables soften and the colors are vivid. Add the noodles and stir to combine.

This all-in-one meal boasts 10 grams of fiber plus a multiday supply of vitamins A, C, and K. Bok choy is also a terrific source of calcium, which most of us don't get nearly enough of.

Use the whole leaf of baby types. I found a great recipe for ginger shrimp stir fry with garlic bok choy at acozykitchen.com. You could use either part of the recipe separately.

Add the bok choy leaves and cook, stirring often, for about 2 minutes. Add the shrimp paste, soy sauce, rice vinegar and brown sugar and stir well. Fold in the sesame- chili oil and sesame seeds.

Baby bok choy: Bok choy is a Chinese leafy green with mild-flavored, tender leaves and a crisp, smooth, sweet stem. You’ll find bok choy in all sorts of stir-fry and soup recipes.

For large bok choy, pull off each stem — or leaf, however you see it — and wash it separately. Then cut the white halves from the leafy halves of each unit, roughly in half.

Serves 4 to 6. Note: Use this recipe as a basic guide to stir-frying. Swap out the pork for chicken or beef; use whatever vegetables are in season. Right now the baby bok choy and spinach look good.