This is a common green in China. It can be steamed just like spinach, eaten raw in salads, or sautéed with other vegetables.
Sautee chopped Bok Choi with sliced zuchinni. Drain. Put in casserole dish. Make 2 pieces of wheat toast. Crumble the toast in a blender, cuisinart (or just your hands) add to the crumble mix a little rosemary, chilantro, salt and pepper. I like to spash a tiny bit of hot sauce. Sprinkle over your steamed vegetables. Add dash of olive oil. Grate a nice, hard cheese over top and broil for a minute or two until done. Eat.
— Farmer Donna