bok choy: gourmetsleuth.com
Bok Choy
The Japanese turnip has been grown for over 1300 years. This turnip is much smaller than the version commonly found in the United States. The vegetable is a good source of calcium vitamin C and fiber.
Article by: B.Bowman
Both the leaves and the root are used in making kabu pickles and is also added to hotpot dishes and soups. The baby varieties are very nice for braising and make a nutritious accompaniment to any fish or meat dish.
Store for 3 - 5 days refrigerated.
Available in Asian markets that specialize in Japanese vegetables as well as in many well-stocked grocery stores. Bok choy may be able to be found in your local farmer's market as well.