So how to perfectly cook bok choy? Simple – separate the leaves from the stalks – and you’ve got yourself a pile of perfecty prepped bok choy. Start with the stalks for a couple of minutes and finish with the leaves and sauté just until wilted – flavour any way you like – asian flavours are classic, but all sorts of things will work – so don’t pass by the bok choy, cause you’re passing up a green worth getting to know!