Bok Choi, I am doing it "wrong"?

As I sit here munching on a salad that I’ve made that includes some bok choi and it has occurred to me that while I’ve just used it my own way I have never actually seen anything on its preparation. I use the whole thing; the leaves have the texture and flavor of the stronger greens like spinach while the stem is more like celery crossed with a mild onion. Is that the way it is supposed to be used, though?

I’m not that concerned since different people use vegetables different ways but I would hate if something occurred where a bunch of gourmands came by and then they laughed at me for using the wrong part of the plant:

And then there is the small chance of toxins since there are things like rubarb that are sold in the grocery story that are toxic if used incorrectly. The magic coyote I met while eating the last salad told me that none of it was poisonous or even hallucinogenic but I’m not sure I trust him. He cited wikipedia, after all.

So what is the “right” way to use bok choi?

When bok choy is served in our school lunch, there are usually bits of the stem included. I like it, it has a nice crunchy texture.

ETA: I can’t tell you if snooty gourmands approve or not. But the Itoigawa Board of Education does.

Use the whole thing; stir-fry with garlic.

If you stir fry, cut the green leafy parts off the white part, then slice the white into pieces. Cook the white first, then add the green at the end (it cooks faster).

I was going to say this, but depending on the recipe, you don’t necessarily need to cut the stems into pieces. If you do leave them whole and stir-fry, it will help to add some liquid (water or stock) but not too much.