I love bok choy raw in spicy, lime drenched, gingery salads. Toss in some toasted sesame seeds, scallions and shredded carrots and everything is right with the world. But I might love it even more in warm dishes because when cooked it becomes so silky and buttery in texture while still having a bright, vegetal flavor. We can all live happily without any lame, bland cooking greens. And we will now that we have bok choy. You can also sneak over to this week's meet your veggies page on scallions for the quick fried rice recipe that typically uses up my share of bok choy on a busy night. That's what I'll call it from now on Busy Weeknight Bok Choy Fried Rice. Enjoy.
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