Bok choy is also known as Peking cabbage. It has been in China since ancient times.
Year-round in super markets or asian markets.
The stalks of bok choy should be thick and fleshy, but firm; the leaves should be crisp and a bright colored green. Avoid bok choy with bruises or spots.
Keep unwashed heads of bok choy in a preforated plastic bag and refrigerate in crisper for no more than a couple days.