Baby bok Choy combines the best of many worlds, staying crunchy with tender leaves whether served raw or cooked. Red bok choy in particular has a mustardy flavor from its pigmentation, but otherwise is delicious in all the same places and preparations that you would use baby bok choy in. Blanch the leaves quickly and add to ramen; wilt in a pan with garlic, soy and mirin; use the stems for a slaw.