Bok choy, known for its super thick juicy stems that are sweet and crisp when eaten raw and so juicy when stir-fried or served in soups. The super short squat little baby bok choy, or Shanghai Bok Choy, is often sautéed in halves and laid on top of white rice or being added into rich broths and bowls of ramen. Larger white-stemmed bok choys can be chopped into soups and stir-fries.