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Bok-Choy is a popular food with children and adults alike. It has thick dark leaves with long white juicy stalks and can be used in a myriad of ways. You’ve probably seen it at your local market. Did you know there are many different varieties to experiment with?  I like Baby Bok-Choy, Pak Choy, Joy Choy, Soy Chum and a few others I find in Berkeley.  Good for skin, bones and blood.  Cut Bok-Choy into mouth-sized pieces and sauté lightly in a small amount of sesame or olive oil (grate some ginger and add, if desired). Stir and cook over low flame. Add soy sauce and cook a bit more until softened, but not limp. Top with roasted sesame seeds and serve while hot.