Bok choy, also known as Pak choi or Peking cabbage, forms a small but elongated head (not round like European cabbage) with plump white stalks and deep green leaves. A member of the brassica family, bok choy offers nutritional assets similar to those of other cabbages: It is rich in Vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, it's like getting two vegetables for the price of one.

(from www.wholehealthmd.com)


A very simple stir fry recipe for Bok Choi:

Wash throughly
Chop into fairly small pieces (stalks and leaves)
Heat skillet with seasame oil
Toss in Bok Choi and cook until tender
** Green onions and slivered almonds are a great addition

Serve over Rice

Enoy!