Chinese Cabbage

     Chinese cabbage has been under cultivation since the 1400s.  And of the many varieties, bok choy is but one, growing as a clustered stalk,  This variety, chinensis, is unlike pekinensis, which forms a head.  Its Chinese name translates to "white vegetable."  One particular variation that is appearing in US markets with more frequency is baby bok choy.  The stalks are white but can have a tinge of light green to them as well.

     Your best bet for finding this vegetable is in an Asian market, however.  Chopped, it is delicious in salads and slaws.  But there are also many ways to cook baby bok choy, too.  Smaller plants can be cooked whole and larger ones can be halved or quartered lengthwise.  They can be stir fried, roasted or seared.  Dressed with soy sauce and garlic, it makes a great side dish for chicken, seafood and pork.  It can also be tossed into Asian noodle or rice dishes.

     Baby bok choy has a sweetness that is complimented by ginger, miso, and sesame, so reports Fine Cooking in their Feb/Mar 2014 edition.  They go on to state that it also pairs well with fruits, sweet potatoes, and carrots.  A hint of something salty and umami-rich like prosciutto, bacon, or sharp cheese adds depth to dishes made with baby bok choy.