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?