Closely related to the pak choi, this leafy green Chinese vegetable belongs to the cabbage family - though tastes nothing like cabbage! It has long green slightly ribbed leaf stalks and soft, oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming so they retain their mild flavour. Occasionally you may be able to find baby bok choi which can be cooked whole.
Sichuan-style sea bass with wok-fried vegetables
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