Which Chinese green is your dinner?

Three greens can all take garlic and oil, but they land differently on the plate. Shanghai bok choy keeps a clean, crisp stem when you separate stems from leaves and add the stems first; a 3–5 minute stir-fry is a useful starting point. Baby napa gives you a softer, juicier bite: halve the compact head, divide each half into strips, then steam until translucent. Choy sum is the quick, bright option—blanch the stems first for about a minute, drain, and pour sauce over the greens.

Use the finish you want as the shortcut: crisp and saucy → Shanghai bok choy; soft and juicy → baby napa; clean, tender, and fast → choy sum. Cooking times are starting points because size and freshness change the finish. Drain Shanghai bok choy well before the pan, and add salt late so the greens keep their texture.

Sources: Shanghai bok choy 1; baby napa 2; steaming method 3; choy sum 4.