Bok Choy (Pak Choi)

A cup chopped, about 90 g, which is a proper side of greens rather than a garnish. It is the only serve measured, so a larger pile is untested rather than ruled out. Judge the amount before it goes near the heat, since a wok full of raw leaves is more than a cup once it has wilted down. Cooking for two, a cup each is easy to hit without weighing anything.

Yes. The measurement covers chopped bok choy as a whole, stems included, so there is no split of the kind that applies to spring onion, where the green tops and the white bulb are separate entries with different ratings. Treat the ribs as a cooking decision instead: they want a couple of minutes’ head start over the leaves, and they are very good raw and thinly sliced through a slaw.

Build it in three layers. Infused oil for the allium note, an aromatic that is not an allium (ginger, chilli, five spice, a strip of lemon zest), and a salty finish of soy sauce or miso loosened with water. Spring onion greens thrown over at the end put the fresh bite back. The bok choy itself asks for nothing beyond heat and salt.

For this guide, yes: one entry covers bok choy, and the small heads sold whole in bunches are the same vegetable picked young. They cook faster and can be halved rather than chopped, which is the only difference that reaches the plate. Servings here are measured by weight, so four baby heads and one large head count the same if they weigh the same.