It comes in full grown and a baby variety that I particularly love.
It is delicious, easy to cook, wonderful in stir fries or sautés, low in calories, and very good for you.
To prepare bok choy, first slice off the tough end at the base of the plant.
It is easy to see and feel, it’s down near where the root was sliced off by the grower. When you have it off, the leaves will separate naturally.
Then, finish separating the leaves, rinse them well under cool water, dry with a tea towel, and slice, usually on the diagonal.
2 inch slices is a good size to shoot for. That way the cabbage will not be too big to scoop up and eat.