Taste: Bok choy has a mild, cabbage-like flavor that turns slightly nutty upon cooking. The green part of pok choy has a slightly bitter mineral flavor. The white stalk is full of water and has a crunchy yet juicy texture.
Benefits: Protection from cancer, improve Bone health, Blood pressure, Heart health, Inflammation and improves skin.
Culinary Use: Bok choy is most commonly used in stir-fries and sautés, and those are great applications. A short braise in a flavorful liquid works, too, as does throwing in some baby bok choy leaves or chopped bok choy towards the end of roasting meat or to a pan of roasted vegetables.