Bokchoy
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Bok choy or pak choi is Chinensis varieties with heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery.
Usage and cultural significance
The vegetable can be used all parts, and is often added raw to salads for a satisfying crunch. In soups, the leaves and stalks should be chopped and added separately, since the stalks take longer to cook. Bok choy can also be steamed or boiled. However you can get the best flavour then you do stir fry as it releases the best flavours.