Bok choy is a type of Chinese cabbage with dark leaves attached to a base that looks rather like celery.

It comes in a number of varieties. Baby bok choy is a variety that I particularly love, one that is available at many grocery stores. To see all the wonderful varieties of bok choy, take a tour of an Asian grocery store. Ask questions if you are unsure of flavors and use.

Bok choy 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.

sliced baby bok choy

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.

That’s it! Now you can use the little cabbage in soup or your favorite wok dinner.