Bok Choy

At the store, look for firm white stems and perky green leaves, skip anything with brown spots or limp edges. Buy baby bok choy if you have the choice: it's sweeter, more tender, and cooks whole or halved, while mature bok choy needs the stalks separated and sliced. Grit hides deep in the base, so halve it and swish in cold water before cooking. Store it unwashed in the crisper wrapped in a damp paper towel where it'll hold 5–7 days.

Bok choy is really two vegetables in one: crunchy stalks that need real heat and tender leaves that cook in about 30 seconds. Keeping that in mind is the whole key to cooking it: stalks go in first, leaves last, and the pan stays hot the whole time. Garlic, soy, and a few drops of toasted sesame oil at the end is the go-to move for seasoning. Whether you're doing a quick bok choy stir fry or roasting baby bok choy halves, the times below assume high heat and an uncrowded pan.