BOK CHOY (Brassica rapa ssp. chinensis): Also known as pak choi or spoon cabbage. In most common types—white-stemmed, green-stemmed, and "soup spoon"—both leaves and stems are edible. Likewise the ever-more-common baby bok choy. One of the most delicately flavored Asian greens, bok choy is good for stir-frying (in oil, with garlic and soy sauce), braising, or simmering in soups.