both the leaves and the stalks of bok choy are edible and used for cooking. Since the thick stalks of full-size bok choy may require longer cooking times to achieve the desired tenderness, separating the leaves from the stalks keeps the leaves from overcooking.
Bok choy recipes call for stir frying, boiling, steaming and even deep frying. The stalks can also be eaten raw. Although bok choy is generally associated with Chinese food, it works well with a variety of foods. Bok choy, which is considered a cabbage, is high in calcium, in addition to vitamins A and C. It is also low in calories.