Bok choy (and joy choy and pak choi and many other varietals known by a variety of names and spellings) are all considered Chinese cabbage and are related to cabbage, cauliflower and broccoli. Their leaves are tender and their stalks juicy and crunchy.
The leaves and stems, much like with chard, are sometimes cooked for varying lengths of time and then combined at the end.
Bok Choy Stem and Radish “Garnish”
Wash a couple of bok choy stalks well and slice as thinly as you can. Mix with radishes cut into matchsticks and dress with sea salt and rice wine vinegar for a delicious, fresh accompaniment to most anything. Toss in a bit of chopped cilantro or mint if you have it and a squeeze of lime juice. Add this to a sandwich, top a bowl of rice and steamed vegetables with it . . .
Tatsoi and Yukina Savoy are smaller Asian greens also called spoon mustard (thanks to the shape of its leaves) or rosette bok choy. The two varieties are quite similar but Yukina Savoy tends to be a bit larger and more upright in its growth pattern. They are tender and creamy and delicious both raw and cooked. They are quite mild and a wonderful addition to salads, stir fries, soups or most anything. Use them soon after you purchase as they can spoil quite quickly.