Closely related to the pak choi, this leafy green Chinese vegetable belongs to the cabbage family - though tastes nothing like cabbage! It has long green slightly ribbed leaf stalks and soft, oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming so they retain their mild flavour. Occasionally you may be able to find baby bok choi which can be cooked whole.
Soy and honey chicken with coconut brown rice
How to make chicken noodle soup
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