Bok Choy is a great nutritional gift, high in calcium and an excellent source of vitamins A, B-complex, C and some minerals.  All of this for only 24 calories per one cup serving!

Some cooking tips:

• For stir fry, separate leaf from the thick, white stem and cut both into 2″ wide diagonal chucks. Stem pieces should be added to stir fry several minutes before leaves, as they need a longer time to cook.
• Bok Choy can complement a stir-fry with other vegetables or can be the stir-fry.
• Bok Choy can be simply steamed. Toss with an Asian flavor marinade made with a light coating of sesame oil, soy sauce and rice vinegar.

Broccoli and Bok Choy Stir-Fry

1 pound bok choy, shredded
1 tablespoon peanut oil
1 red bell pepper, julienned (matchsticks)
1 bunch of green onions, chopped
1 cup broccoli florets
1 two inch piece of ginger, grated
pinch of salt and pepper
2 tablespoons sherry
1 tablespoon soy sauce.

Heat oil in wok or deep skillet.  Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly 3-4 minutes.  Add bok choy and sherry; cook 2 minutes.  Sprinkle with soy sauce and serve immediately.  Makes 2 servings.

(From Asparagus to Zucchini, a Guide to Farm Fresh Seasonal Produce, Madison, WI)