Here we see two types of chinese cabbage: in the foreground, some steamed bok choy served with a hoisin sauce and sesame seeds. The recipe is online: it is intended for chinese broccoli but was also very nice with the bok choy.
(Warning, the photo on that page shows a non-vegan serving suggestion.)
In the background, a wombok salad: I used this recipe but reduced the quantity of the dressing quite a bit (also the quantity of the sugar relative to the rest of the dressing). I skipped the crunchy noodles and substituted toasted pine nuts for almonds (since I had no slivered almonds on hand). There’s something magical about the sesame oil in this recipe: it is infeasibly tasty.