Cooking Bok Choy, is extremely adaptable. Different ways to cook...Boiling, steaming, stir-frying and even deep-frying . Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe.
For Stir Fries, add a tablespoon or two of water to the wok and cover. Over cooking the bok choy will kill it - the stalks should be tender and the leaves just wilted.
Bok Choy is a great choice for getting lots of vitamin C, calcium and vitamin A. Bok Choy also contain glucosinolates, which may prevent cancer.
Here are few links and awesome recipes.
http://www.youtube.com/watch?v=EttMCuWXep8
Check www.rasamalaysia.com
Bok Choy with garlic & chilly-dressing !
7-8 Bok choy steamed in boiling hot water in a vessel.
Slice each into two before steaming. It just takes 2 minutes, when it wilts & is crisp...its ready to be layered on a platter.
Looks great on any solid color platter...like the one in the picture.!!
Prepare dressing
Slice 5 -6 cloves of garlic and crisp fry it with 2 tsp of olive oil. Brownish color.
in a bowl 2 tsp soya sauce, some rice vinegar ( 1-2 tsp), chilly paste to taste.
Mix them all with crispy garlic and pour it on the beautifully green bed of bok choy.
Enjoy !
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