Mei quin choi is like a baby bok choy, so I used it in an Asian-inspired stir-fry, making use of a few other goodies in my CSA box: Spring onions and broccoli shoots. I softened thinly sliced Spring onions in a splash of olive oil, added the broccoli shoots (the smaller side-shoots from the main, central shoot that is normally harvested for sale) and quartered mei quin choi. I seasoned the veggies with a splash of soy sauce and a splash of sesame oil then removed them from the pan. I seared sea scallops, then stirred in black beans and the seasoned veggies.