I think bok choy is just a beautiful thing. I went to the Chinese Supermarket to buy Chinese Five Spice and I found fresh bok choy and white Chinese radish. I have never cooked with either. Technically bok choy is part of the cabbage family but does not taste like cabbage at all. I should have bought two to keep one as decoration-just so pretty. I did a bit of reading up and a lot of the fried cabbage dishes also contain garlic and ginger and I already had those in the Asian meatballs I was making and did not want to repeat them again with the vegetables. Trim the bok choy stem, separate the leaves and rinse. I also halved the bigger leaves to have them evenly sized. Heat up a pan/wok with a bit of peanut oil and add soy sauce to the hot oil just before you add the vegetables, flash fry the leaves and toss fast. I find that tongs work the best. Do that for about 30 seconds and then add a splash of water to create steam and cover the pan. Steam for about 3 minutes and turn it over with the tongs in between. Add another splash of water if necessary to create steam. Plate and season with salt and a drizzle of peanut oil. Let me tell you it tastes great. I also used half of the Chinese radish to stir fry with carrots and baby cabbage and the other I pickled.