Bok choy is a Brassica, so it is related to cabbage, broccoli, kale, kohlrabi, etc. Choose it just like any other leafy green. Avoid bunches with wilted, broken, or spotty leaves. It will stay for a few days unwashed in your fridge, and when preparing it, you don't have to cut off all the white stalk, just a little bit (enough to make it easy to clean). Bok choy has a mild and pleasant flavor and it's super awesome with noodles. I needed the emphasis...
It is super low in calories (one shredded cup has only 10) and it's high in Vitamin A, C, and K. It also has 7% of your daily calcium and 12% of your daily folate in one cup.
With this glorious bok choy I made a noodle soup consisting of ramen noodles, broccoli, edamame, and bean sprouts. It was a very green soup! It was also super fast to make and packed with nutrients, vitamins, and minerals. I really wanted some tofu in there, but I didn't have any on hand. I tried edamame for the first time and I really liked it! I am no longer apprehensive about making edamame hummus!
Asian Veggie Noodle Bowl:
1/2 a package Chili flavor ramen noodles (yes, they're vegan)
1 c. broccoli florets
1/3 c. frozen edamame (without the pod)
1 c. chopped bok choy
1/2 c. mung bean sprouts
Bring 1 cup water to a boil and add the broccoli, edamame, and bok choy. Return to a boil and add the ramen noodles. Boil for three minutes, then remove from heat. Stir in half the chili seasoning packet and top with bean sprouts. Enjoy! Oh, and drink the broth, it's got them vitamins in there!
You could also make this with rice noodles to make it healthier, because they cook in about the same amount of time and have less calories and fat (and crazy ingredients). However, I don't know if you know this, but the chili seasoning packet is AWESOME. I wish I could just buy it by the jarful. Lol. I'll probably make this today with the rice noodles and then steal a packet of seasoning from some of my boyfriend's ramen. Bwahaha.