Fresh local petite Shanghai bok choy, a small, young variety of Chinese cabbage with pale green, spoon-shaped stalks and tender green leaves. Shanghai bok choy takes its name from the region it's traditionally grown around, and is sometimes called "spoon cabbage" for the rounded shape of its stalks, distinct from the flat white stalks of standard bok choy. Because it's harvested petite, the whole head is tender enough to cook whole or halved, with no need to separate stalks from leaves before cooking. A quick stir-fry with garlic and a splash of stock wilts the leaves while keeping the stalks just crisp, and it braises well split lengthwise in a covered pan with a little broth or soy sauce. It also works dropped whole into hot pot, ramen, or noodle soups in the last few minutes of cooking. Pairs well with garlic, ginger, scallion, soy sauce, and sesame oil.