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Bok choy overflow: how can I prevent it from going bad?

In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy.  (This was my error.)  I can't use that much boy choy in the next few days; what are my options for preserving it?  Can I freeze it?  If so, do I need to parboil it or do some other preparation?  Are there uses that won't work well after a freeze-thaw cycle?  (I mainly use it in stir-fry.)  Or should I be looking for ways to cook with it where the results can be frozen, maybe soups?