Pronunciation: [bahk CHOY]
Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of wide-stalked celery with long, full leaves. Choose bunches with firm, white stalks topped with crisp, green leaves. Bok choy is available year-round in most supermarkets and should be refrigerated airtight for no more than 3 to 4 days. It can be used raw in salads, in a stir-fry or as a cooked vegetable. Bok choy is related to but not the same as chinese cabbage.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Best Bok Choy
- Stir-Fried Bok Choy with Ginger and Garlic
- Grilled Baby Bok Choy with Coconut-Ginger Dressing
- Baby Bok Choy with Bacon, Onion and Butter Beans
- Bok Choy and Shiitakes