Originally Posted by
StuckInYYZ
Broccoli is a different beast. As the comparison usually goes, it's more akin to gailan.
Both are Brassica cultivars IIRC so closely related.
Not sure what a western equivalent to bok choy would be... Maybe romaine?
Very different. Looks like bok choy is yet another Brassica (abeit one that can be very watery), while Romaine is a lettuce. Might be some less-popular european Brassica cultivar that is more comparable.
Personally I prefer to do a quick blanch then stirfry baby bok choy... Maybe add some salted fish or baby shrimp...
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Steam or blanched for me Classic accompaniments can be as heavy a oyster sauce but one I like is light soy sauce, ginger and peanut oil that can also be used for steamed fish.