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, ...

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 ...

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.

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.

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.

Think soothing soups like orzo and chickpeas with turmeric-ginger broth, teriyaki shrimp and bok choy stir-fry, pastas, and frittata, too, in case you were craving breakfast for dinner.

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.