Bok Choy

Store unwashed in a plastic bag in the crisper drawer. Use within a few days for best texture and flavor.

Separate stalks from leaves before cooking—stalks need more time than leaves.

Rinse thoroughly between layers to remove any soil.

Stir-fry over high heat for a few minutes to keep stalks crisp and leaves tender.

Bok choy wilts significantly when cooked; don't be alarmed by the volume reduction.

Garlic, ginger, soy sauce

Sesame oil, oyster sauce

Chili, white pepper

Mushrooms, tofu, shellfish

Cooking stalks and leaves together—leaves become mushy while stalks stay tough.

Skipping the rinse, which can leave grit between the leaves.

Overcrowding the pan during stir-frying, which steams rather than sears.