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Say (“me king” choy) is a variety of Baby Bok Choy that enjoys our fall weather. It is a natural to stir-fry and tender enough to add an Asian flair to salads. Separate stems and rinse well, rubbing with your thumb to remove stubborn soil. Tear or cut leaf greens from ribs, and cook separately; stack leaves, roll them up and cut crosswise making delicately thin ribbons. When making Ramen, we cook sliced stalks of Mei Qing with the noodles, stirring in thin ribbons of greens with the seasoning.