Rather than tell you again how I like to cook Asian greens, I’m just going to link to another blogger who actually knows what they’re doing when they’re cooking. Jude at Apple Pie, Patis, & Pâté has a a yummy-looking recipe for this vegetable, Simple Stir-Fry: Shanghai Bok Choy.

While I’m not as competent as Jude in the kitchen, I can do one ‘fancy’ trick with this and other similar vegetables.

(Sadly, it’s the only vegetable trick I know.) To do it yourself, hold down a bok choy head with one hand, then cut a straight line from the head to the leaves with your other hand. You can cut the head into two or four pieces.