Also called pak choi, celery mustard and Chinese mustard.
Bok choy should have long bleach-white, unblemished stalks. The stalks should be crisp like celery but not stringy.
Bok choy stalks should be cooked to a tender but crisp stage.
Use in salads, stir-fry or anywhere you would use celery.
Avoid bok choy with deformed stalks and brown spots which indicate poor growing conditions. Yellow leaves and very small stalks or bunches mean old product.