Bok Choy

Bok Choy is a leafy vegetable, related to cabbage and the common turnip. The leaves are a dark green color and resemble spinach leaves. The stalks are thick, crunchy, and white. Both the stalks and leaves are edible.

Bok choy has been grown in China for over 6,000 years and is commonly used in Asian cooking. The Korean dish Kimchi is a popular use of bok choy.

Fast Facts

1. Scientific name: Brassica rapa
2. Alternate names: Chinese cabbage, Peking cabbage, Pak choi.
3. High in Vitamin C
4. Often cooked in Stir Frys

Cooking

Wash bok choy well since silt gets caught between stalks. Usually it is stir fried or used in egg rolls but can also be steamed or sautéed. Stalks cook slower than leaves; cook stalks first and add in leaves towards the end for a more evenly cooked bok choy.

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