Bok Choy stems are sweet and juicy enough to munch raw in the garden, and the big leaves are great in soup (I suppose you could steam them as greens).
I'll eat a handfull of young leaves while driving to work, and people who eat salad could eat them in salad. I like the fact that the leaves are blander and sweeter than mustards but "beefier" than lettuce. My Bok Choy leaves tend to be more tender than chard I've grown, but your milage may vary.
I like the stems raw and the leaves boiled just a little.
Of course you could stir-fry either, but then I would have to both "stir", and "fry", which sounds like a lot of cooking to me.
Snow pea pods and snow pea peas are sweet, delicious and crunchy. Maybe some day I'll have enough room for them that I can pick enough so a few make it all the way to the house. Usually I've I've eaten the whole handful before I get out of the garden.
This year I started some Gai Lan, but the flavor is heartier and stronger and I'm still getting used to it.
This was also my first year starting Komatsuna, but it got a little spicy after the plants got bigger. I'm still decidng whether I like "spicy" / mustardy leaves.
Corey
