Let's demystify more Asian greens. Today we have White Bok Choy. In the picture below – it's the greens on the leftside.
The Shanghai Bok Choy is the most commonly brought and used vegetable in Chinese cuisine. It has a green bulbous stem and darker green oval leaves. The Shanghai is not to be confused with the White Bok Choy. (there's no differentiation in non-Asian markets).
Ever walk into Chinatown and wonder what are all these vegetables? What do you do with them? How do you prep and cook them? But most importantly, are they tasty?
