I think the choi family (bok and pak) are undervalued and misunderstood. It is two vegetables in one — like bamboo shoots, but not as crunchy, and like spinach, but not as slimy. The key is to cut it in half and cook the bottom and top at different times. Of course, anything is better with a handful of salted cashews, which is the bacon of the nut world.
Chicken Stir Fry
