Truth be told, I was overwhelmed when I received my first 'choy from the CSA, about three years ago, the veggies looking very similar to the picture above. I am sure I had had bok choy at some point before that, but I had certainly never cooked with it or its various family members (chinese cabbage, fun choi, tatsoi, and various others, a veritable family reunion of Asian greens), which I would come to know well as I continued receiving my CSA share week after week. I learned to use most of it by pickling, shredding the 'choy in all its forms to create a sort of mustardy sauerkraut which I found worked great in tuna salad. But I didn't go farther than that.
Until I found a gateway recipe that introduced me to the pleasures of bok choy stir-fries. It was a recipe for beef and bok choy that I have included below, and it is delicious over rice noodles or regular rice. Ever since then, I beg people to hand over their choy if they don't want it. I also recently found a recipe for sesame chicken and bok choy stir fry, which (to me) tastes just like sesame chicken but not as overwhelming, and much better for you (My husband likes it, but is not so convinced)
Click the link for nutritional benefits of the "chois" and for recipes!
