Bok choy is not the sound emitted from Bruce Lee’s pet fowl, but rather a tasty member of the Chinese cabbage (Brassica rapa) family. Farmers in China have cultivated this cabbage for more than 6,000 years; it then spread to the rest of Asia to become the primary ingredient in Korean kimchi and a popular vegetable in Japan. In the United States, bok choy was first available only in Asian specialty markets but has grown in esteem and now occupies the shelves at large grocery superstores. Bok choy often plays an accompanying role in stir-fry or is served as a simple side dish. If you’ve never had the pleasure of enjoying bok choy, start with a simple preparation: Rinse and cut the cabbage into smaller segments. Then saute in a small amount of olive oil until wilted. Add a touch of salt and pepper and you have a healthy treat to enjoy with any soy-marinated protein.


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