Bok Choy and Other Asian Greens

Shanghai bok choy, baby bok choy, gai lan, tat soi

Bok choy: cut off the root end and the inch or so above it; slice or chop as you like. If the stems are thick, separate them from the leaves and start cooking them for a couple of minutes before the leaves.
Shanghai or baby bok choy can remain whole.
Gai lan: trim any dried-out or tough stems and separate the leaves from the stems, since the stems take longer to cook.
Tatsoi: cut the stems from the root end if they are
still attached.
Best cooking methods: steaming, sautéing, stir-frying
When are they done? When the stems are tender but
still crisp (especially gai lan) and the leaves are wilted
Other vegetables you can use: These are interchangeable; cabbage, kale, or broccoli can replace any of
them