Bok Choy

Bok Choy does double duty in stir fries. Its thick, fleshy stems go in first and are quickly softened into succulent and tender slices of green. Its leaves are tossed in just before turning off the heat, and they wilt quickly. Or, harvest bok choy when young and put intact stems-and-leaves into broth-based Asian soups for a wonderful soft texture and delicate taste. Fast-growing, compact, and useful in countless ways.