Blanched Baby Bok Choi

I bought some baby bok choi last week at one of the asian markets near my house. Rather than stir frying it, I dropped it in boiling water for about a minute - just enough for the leafy part to wilt and the stalk part to soften a little but stay crunchy. I got the idea after following a recipe for bi bim bap this summer that had me blanch all the vegetables. We had the bok choi with some curly hair pasta and topped it with pesto and farmers' market tomatoes. I added some tinned mackerel to mine and Hil put on chick peas. And some advice: I tried blanching some standard green kale last night and decided that it tastes better sauteed.