The first thing I wanted to know is what the words "bok choy" actually mean. Unfortunately, I didn't get a definite answer, but they translate as either "white vegetable" or "white cabbage."
I can certainly think of vegetables that are whiter! My theory is that its name refers not only to the color of its stalks, but also its nature. Everything I read about bok choy stresses what an adaptable vegetable it is. You can eat it raw or cook it any number of ways. It blends well with other flavors. It's sort of a blank canvas. Although it's a member of the cabbage family, its flavor is very mild.
Bok choy is another nutritional winner, providing calcium and vitamins A and C, while containing a ridiculously low number of calories.