When raw, the leaves are spicy hot, once cooked both leaves and stalk turn sweet. This minature variety is tender enough to cook whole rather than having to separate leaves from the stalks of the regular sized heads.
Bok Choy (Petite)
A relative of cabbage, Petite Bok Choy is a staple in Asian cuisine. It has a mild, sweet cabbage flavor and soft crunch, along with a gentle bitterness that stands up to strong, rich flavors like sesame, soy sauce, garlic, ginger, oyster sauce, chiles and mushrooms.