Bok Choy is known as the “snow cabbage” or “white cabbage” although it bears little resemblance to the traditional European cabbage found in most supermarkets in the U.S. “Baby” Bok Choi as we know it, really isn’t a baby. It is a variety of bok choi selected for it’s smaller size and more tender rib. The plant has a bulbous base of thick white stalks with contrasting dark green leaves. Still associated mainly with Asian cooking, bok choy is rich in vitamin C and low in fat. Bok choy stalks are mild and crunchy, while the leaves are slightly tangy. Due to the different textures, cook stems a few minutes before the leaves, so they arrive at perfection at the same time.