Bok choy
Brassica rapa subsp. chinensis
Mild, slightly sweet, subtly cruciferous; less assertive than European cabbages; refreshing crispness.
About Bok
Bok choy (also called pak choi or Chinese cabbage in some regions) is the East Asian leafy brassica with crisp white stalks and dark green leaves — a structural cousin to Swiss chard but a distinctly Asian culinary tradition. The two main forms in American supermarkets are standard bok choy (10-12 inches tall, dark green leaves, white stalks) and baby bok choy (4-6 inches tall, more tender, served whole-halved). Cantonese cooking uses bok choy extensively in stir-fries and as a finishing vegetable in soups; Japanese cuisine uses it in hot pot and steamed preparations. The white stalks take 1-2 minutes longer to cook than the leaves — separating them when prepping is standard.
Variety profile
Common uses
- Stir-fried with garlic
- Hot pot vegetable
- Steamed whole (baby bok choy)
- Ramen vegetable
- Pan-seared cut-side down
Editorial notes
Baby bok choy is preferred for whole-vegetable applications (halved and pan-seared); standard bok choy for chopped stir-fries and soups.