Bok Choy has a long history in China, making it to Europe sometime during the 18th century. It's a close relative of cabbage and turnips, and has a similar use in the culinary world. Find a bunch that is pure white, firm, and is absent of spots. The leaves shouldn't be flacid and wilting, rather strong and a darker green. The best time to find them in your stores or local farmers markets is Fall or Winter, and they will not be available in July or August. Interestingly enough, baby bok choy is just young bok choy, it is ripe for a major portion of its' life. Bigger is not better in this case, I find baby bok choy to be more tender, and easier to deal with.
2 Bunch of Baby Bok choy
1/2 onion
1 clove garlic
1 tsp lemon
1 tsp oil
1 tbsp Terriyaki Sauce
1/4 cup water
Begin by sauteeing onions and Garlic in oil for 2-3 minutes.
Add your liquids and allow to boil
add bok choy (which has been cut down the middle and sliced into smaller pieces)
and mix, allowing bok choy to cook down 4~6 minutes.
Serve immediately
Bok choy really is delicious. I often use a recipe similar to yours, but I usually substitute rice vinegar and rice wine (ONLY use Shaoxing rice wine) for the lemon juice.
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