It is confusing and frustrating when bok choy is called pak choiΓÇöand the reverse. They are the same vegetable. Bok choy is a Cantonese term for one of the Chinese cabbages; pak chois/bok choys are mild-flavored Asian cabbages. Select medium-sized bunches with the brightest colors and firmest stalks. Very small bunches will be labeled baby bok choy. In spring and summer, you may find flowering bok choy, bunches with small broccoli-like florets. Store in perforated plastic vegetable bags in the refrigerator crisper.
Affinities are the same as for other Asian mustard cabbages. Allow 8 ounces per serving.
To Prepare: Separate the stems and rinse well. Tear or cut the leafy greens from the ribs and cook the leaves and stems separately.
To Boil: Cook as for chard, boiling large leaves for 2 to 4 minutes, 1/2-inch pieces of stems and stalks for 4 to 6 minutes, baby bok choy leaves for 6 to 8 minutes, thinly sliced baby bok choy heads for 3 to 5 minutes.
To Steam: Cook leaves and stems as for chard.
To Braise: Cook as for chard. Large leaves will cook in the same amount of time as chard.
