You can slice it really fine and use it in a salad...

Here are a few recipes:-

Basic Stir-fry with Peanut Oil and Garlic

500g bok choi (or a mixture of different chois)
2 Tb peanut oil
1 tsp sugar
1 tsp minced garlic
salt or soy sauce to taste

1. Cut stems into 1-inch pieces and slice leaves coarsely.

2. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.

3. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve.

Chicken Stir Fry with Bok Choy

Ingredients:

* 3 medium chicken breasts, boneless and skinless
* 3 large bok choy stalks with leaves
* Marinade:
* 1 TB Chinese rice wine or dry sherry
* 1 green onion, diced
* 2 tsp cornstarch
* Sauce:
* 1/4 cup low-sodium chicken broth
* 2 TB water
* 1 tsp white rice vinegar
* 1/2 tsp black rice vinegar
* 1 clove garlic, finely chopped
* 1/4 tsp salt
* Other:
* 1 teaspoon cornstarch
* 4 teaspoons water
* 4 to 5 TB oil for stir-frying, as needed

Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.