Bok Choi

bok choi Known in English as Chinese white cabbage or as bok choy, it has flat white stems joined tightly at a central stalk and dark green leaves. The wider the white stem in relation to the length of the leaf, the more tender the cabbage. Miniature bok chois are the tenderest of all. Bok choi has a mild taste and is suitable for soups, stir-fries, and casseroles. Cook it with garlic and ginger.