Bok choy is good raw or cooked. It's fairly bland, so takes on the flavor of whatever salad dressing you use (I'm partial to EVOO and vinegar + a little salt and pepper). You can stir-fry it in coconut oil with other veg (summer squash, carrots, mushrooms, etc.) and add any kind of herbs and spices you like.
I'll make a too-large bok choy salad for dinner one night, then use the leftover for stir-fry the next night. Quick and easy!
You make your choices, and you live with them. In the end, you are those choices.
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