Look for firm dense bunches of bok choy with smooth, unblemished stems and bright green, fresh-looking leaves. Baby bok choy has a slightly milder flavour than the full-sized version, with more tender stalks and more green leaves to stem. If you’re cutting up bok choy for a recipe, pull individual stems apart like celery for easy cleaning. Slice large bok choy crosswise into 2-inch (5-cm) lengths. Add snow peas and radishes to bok choy and toss with just enough dressing to coat.

Source: thestar June 14, 2017 16:52 UTC