Let's demystify more Asian greens. Today we have White Bok Choy. In the picture below – it's the greens on the left side. (on the right side is the Shanghai Bok Choy) Lately the growers are growing larger versions so that one plant can weight more, which equals more margins per product. On the consumer side, it's easier to prep. You just cut the bottom off where all the dirt gathers. (But you're cutting off 20% of the plant which you've paid for!🤷🏻♀️)
Here are some examples of White Bok Choy and what to look for. Check the top of leaves to confirm that the edges are not rotting or mushy. Look at the bottoms. White is very very fresh, yellowish is still ok, just cut the bottom off. As long as the product is not slimy on the bottom. Also as a disclaimer, I live near NYC chinatown, i am kinda spoiled by what is available. Little FYI; produce is restocked DAILY in chinatown! For those not in the know, most NYC chinatown stalls lack large refrigeration, so almost everything must be sold and produce is restocked every morning.
Baby Bok Choy goes well with any proteins, beef, chicken, pork even seafood! From stir frys, soups and BBQ. The vegetable itself holds up very well to a variety of cooking methods. To prep; most people now just cut the bottom off, so it's easier to clean or you can cut in half lengthwise but make sure to soak, and wash (3x) to get the dirt that is gathered at the bottom. No one likes sandy gritty vegetables.
I'm pretty much a lazy cook. What this means is my vegetables are usually washed, chopped and sautéed in oil, garlic, a splash of dry cooking wine and salt to taste.
So what's that watery sauce on the bottom? When you wash the vegetables leave it a little damp, not dripping wet. If it's dripping wet it will turn the stir fry into steaming vegetables.