It's often used in soup or to make pickles. Chinese cabbage is not bok choy. Sometimes called napa cabbage, there are different kinds of Brassica rapa that come in different shapes, but they're all Chinese cabbage. This is what's used to make the famous Korean hot pickle, kim chee, and it's possibly the most popular vegetable in China. Make use of its crisp, crunchy flavor by serving it shredded in salads, or use it to serve something else on a bed of dressed Chinese cabbage slaw.
Some Asian vegetables resemble nothing else, like moqua, also known as fuzzy melon.
With a light fuzz on its green, lightly speckled skin, it looks like it might be a squash or a gourd, but is neither. It is bland-tasting and very popular in soups. Peel before using. The starchy, potatolike taro can be used in stir-fries but is often included in soups. The small kind can be boiled or baked in their jackets, according to Beyond Bok Choy.