So, you're halfway through making dinner, and your recipe calls for napa cabbage… but your fridge says otherwise. Don’t panic ...

The bok choy, a type of Chinese cabbage, is quickly stir-fried with just a few cloves of minced garlic, preserving some of its characteristic crunch and letting its delicate flavor shine.

Napa, and Savoy cabbage are the most common types you’ll come across at the grocery store. (Fun fact: Because of the vegetal classification, bok choy and turnips are also considered to be in the ...

Add sesame oil, cabbage, and baby bok choy to skillet and cook, turning occasionally, until vegetables are lightly browned and tender, 4 to 5 minutes. Season with salt and pepper to taste.

Bok choy stored either way should last up to five days. Bok Choy is also called Chinese cabbage, and pak-choi and has been grown in China for more than 6,000 years! It can be eaten raw or cooked.