This vegetable is used in various stir-fry dishes and soups in Cantonese cuisine. Baby Bok Choy is very similar to the large Pak Choy, but featuring more tender and delicious stems and flower buds/tips for vegetable use.
It is almost like two vegetables in one, the thick, juicy stems adding an interesting texture to a dish while the dark green leaves add a different texture and flavour. Buk choy is commonly steamed, stir fried or boiled in soup. When cooking buk choy, it is best to add the stems first as they take longer to cook. Slicing them diagonally helps to expose the inner surfaces which will soak up the sauces and flavours in the surrounding dish.
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