It's not actually bok choy -- it's something similar that has little yellow flowers. I was told to blanch it before I saute it.

Anyone know how long it stays in the boiling water for blanching? Maybe 30 seconds? 60 seconds? And should I then dunk it in cold water, like asparagus?

There was a cooking demonstration, and I forgot to ask the cook these detailed questions. It was really good, though.