Bok Choy Basics

• Bok choy is a type of Chinese cabbage in the same family as napa cabbage. Featuring white, crisp stalks and dark green leaves, the bunch-forming cabbage is cultivated worldwide and is available year-round. While there are more than 20 varieties of bok choy grown commercially, the two that are the most predominant in the United States are baby bok choy and Shanghai bok choy. Find bok choy at your local grocery store or Asian market.

Cooking with Bok Choy

• While bok choy can be eaten raw in smoothies or salads, in Chinese cooking, it is most widely used in stir-fries, soups and other cooked preparations. Steamed bok choy is topped with salty, oyster sauce or rice wine-based sauces for a savory side dish. Mild tasting stir-fried bok choy can be lightly seasoned with soy sauce and chilies on its own, or added to a larger meat or vegetable-based stir-fry. In soups, bok choy is simmered until just tender or for several hours, depending on the desired flavor.

Watercress Basics

• Related to mustard greens, arugula and cabbage, watercress is a small leafy green with scalloped leaves. Quick-cooking and inexpensive, watercress is widely used in stir-fries and soups. Known for its subtle, peppery flavor, the green can be eaten raw, but it is not typically served in this way in Chinese cooking. Watercress is grown in water and is cultivated throughout the United States, Canada and Asia. Find watercress at most grocery stores year-round or at an Asian market.

Cooking with Watercress

• Soy sauce, sesame oil, oyster sauce, chilis and garlic are seasonings used to complement the flavors of watercress. Stir-fried watercress is a simple side dish that requires only one to two minutes of cooking. For soups, watercress is added directly before serving and stirred until the leaves are tender and wilted. When using tender, young watercress, the stems are included. If the stems are tough and woody, discard them.