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Answers: Preferably in a salad.

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You can either steam, or boil. For a salad, just wash with warm water and put in the fridge for an hour or two before serving. When ready, put out of the fridge, cut and serve with some vinigrette. The reason you want to use warm water to wash is vegetables are kind of like people. You don't want to hop into a cold shower. The warm water will help the lettuce/cabage pours to open and you get a cleaner wash. You may want to butt the top of the bok choy also. Putting it into the fridge will help firm up the leaves and nice cold freshness. I was an assitant and a produce manager for like 7 years so I hope this helps.

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here it is..

Bok Choy Salad

1 large bok choy or napa cabbage
5 green onions
2 (8 ounce) packages ramen noodles, crushed
1 (8 ounce) package sliced almonds, toasted
1/2 cup margarine
Dressing
3/4 cup oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons sugar or sugar substitute

Combine all salad ingrdients and set aside.
Make dressing in a jar so you can re-shake when ready to serve.
In a pan, saute almonds and the crushed noodles in butter until brown and toasted.
When ready to serve, toss all indredients together and serve.

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almost any way you use cabbage or spinach you can use bok choy. I prefer steamed with butter.

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Wash it well three times and then wash it again. Bok choy has a lot of sand. Nothing worse than eating sand.

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