What is Baby Bok Choy and what do I do with it?
Baby bok choy comes from a variety of Chinese cabbage that does not form heads; instead they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery, hence the various names you may see; bok shoi, pak choi, pak choy, taisai, celery mustard or Chinese mustard. Baby bok choy has spoon shaped leaves with flat stems. It may be a dwarf variety of this plant or just small, immature bok. Look for firm stalks and leaves that are not yellowing or wilted. In the recipe that follows, I used little heads of baby bok choy that were about 3-4 inches long, and had not formed much of a stalk yet. Any of the baby bok choy that I’ve seen in our Market will work. Ingredients 8 clusters baby bok choy,* thoroughly washed and leaving the cluster intact** 1 Tablespoon olive oil 1 1/2 Tablespoon fresh ginger, peeled and shaved with a vegetable peeler 1/2 cup celery, very thinly sliced on the diagonal 1/2 cup onion,* thinly sliced 2 cups vegetable stock 1 Tablespoon soy sauce Pro
