Vegetables

• Cooks typically pair other vegetables with bok choy; it's used in coleslaw and with lettuces in a garden salad. Add bok choy along with many Asian vegetables, such as water chestnuts and bamboo shoots, in dishes ranging from stuffing to stir-fry. It complements sweet vegetables -- carrots and bell peppers -- as well as a spicy vegetable like an onion. Bok choy’s delicate flavor pairs well with other delicately flavored vegetables, such as mushrooms and leeks, in dishes ranging from omelets to soups. Its light flavor also complements soybean in any form, especially tofu.

Meats

• Your meat preparation determines if bok chok makes a good complement. Sliced steak stir-fried in teriyaki sauce has a light and sweet taste that pairs well with the light flavor of bok choy; however, ground beef simmered in chipotle salsa overwhelms and clashes with the cabbage. Bok choy works well stuffed in a wonton with garlic chicken or steamed crab, and it blends favorably with tuna or shrimp in a cold salad, as well as with diced pork in a rice noodle soup.

Fruits

• While not the most common pairing, bok choy complements the taste of some fruits. Bok choy gives diced melon salad a sophisticated flavor and a splash of dark green color. It adds a refreshing burst of juice that enhances the sweet flavor of fresh strawberries, especially in a spinach salad. Bok choy also provides an edible garnish for fruit dishes ranging from orange-stuffed dried apricots to apple and raisin salad.

Other Ingredients

• Every kind of rice, from jasmine to wild, pairs well with bok choy, and you can serve any pasta with it. Lightly flavored breads, such as French and honey wheat, blend favorably with the leafy green vegetable. Most nuts, excluding hazelnuts, bring an earthy flavor to stir-fries with bok choy. Salty condiments, including soy and fish sauce, add a rich flavor to the light cabbage in a variety of dishes. The sweetness of teriyaki sauce and Dijon mustard brings out the sweet flavor of the cabbage.