What to do with Bok choy

    Bok choy nutrition facts

    Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks.

    Scientific name: Brassica campestris L. (Chinensis group). It is also recognized by several local dialects in the East Asian countries as pe-tsai, pak choi, petsay, white-celery mustard, Chinese white cabbage…etc.

    In structure, bok choy resembles collards, and could be described as a non-heading cabbage (Acephala group). It is a small plant which grows upright from the ground surface with smooth white romaine lettuce like stalks, which spread at its top to fine, glossy green, oval or round leaves. Fully grown-up bok choy may reach about 12-18 inches in height.

    Brassica campestris group can be further categorized according to the color of petioles in its leaves as:

    White petioled; varieties include joi choi, pak-choy white, prize choi, lei choi, taisai, canton pak choi…etc.

    Green petioled types are chinese pak choi green, mei qing choi…etc.

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