Bok choi, pak choy, to-may-to, to-mah-to. This leafy little cabbage relative is usually blanched, then stir-fried with a flavorful sauce.
Here's a classic Chinese approach from Saveur, with oyster sauce and sesame oil.
Here's a slightly Westernized version from Kalyn's Kitchen, with a hunk of butter in there with the soy.
taggedFood and Drink