I picked up a nice-looking bag of Taiwanese bok choy the other day at the Asian market, and I decided to saute it tonight. It looked pretty clean, but I figured, even so, I'll rinse it. So I did, and sauteed it. It tasted OK--not great, but OK--but there wewre still some grains of sand in it. How do you get rid of them all?
Based on my experience, I'm not enthusiastic about cooking more bok choy.
Incidentally, I found several different varieties of bok choy, all labelled after different places in or near China.