Reason #1: Bok choy, also known as Chinese cabbage, contains isothiocyanates (ITCs), nutrients that were found to protect against lung cancer in a study of more than 18,000 men in Shanghai, China, published in the Lancet journal.
Reason #2: ITCs also help regulate the bacterial populations that exist in the stomach—good news for the digestive tract.
Reason #3: It contains 28 polyphenols, potent antioxidants, that strengthen the immune system, aid in recovery and repair, and possess disease-fighting properties.
Reason #4: One cup of bok choy contains almost half of the recommended daily allowance of vitamins A, C and K. It’s also a good source of folate, potassium and vitamin B6.
Reason #5: One cup of bok choy contains more calcium than one-fourth cup of cottage cheese, and about the same amount of calcium as half a cup of milk.
I’ve found that preparing Chinese cabbage according to traditional Asian methods like stir-frying, steaming, or allowing to wilt in a steaming bowl of brothy noodles works best. Saute either whole baby bok choy or chopped regular bok choy with chopped garlic and ginger until wilted. Dot lightly with your favorite soy sauce or teriyaki sauce and two dashes of toasted sesame oil.