Bok choy

Bok choy is a leafy vegetable in the mustard family, Brassicaceae, with crisp pale stalks and dark green leaves. It is widely used in East Asian cooking.

Brassica rapa: A plant species that includes several important vegetables, including bok choy, turnips, and napa cabbage. Bok choy is one cultivated form of this diverse species.
Stir-frying: A cooking method that quickly fries small pieces of food over high heat while stirring. Brief, high-heat cooking keeps bok choy’s stalks crisp and leaves tender.
China: A country in East Asia with a long history of agriculture and regional cuisines. Bok choy has been cultivated and eaten in China for centuries.
East Asian cuisine: The culinary traditions of China, Japan, Korea, and neighboring regions. Bok choy is a recognizable ingredient in several East Asian food traditions.
Chinensis group: A group of Brassica rapa cultivars grown for their edible leaves and stalks. Bok choy belongs to this cultivar group.
Blanching: A cooking technique that briefly boils food and often cools it rapidly afterward. Blanching softens bok choy while preserving its color and fresh flavor.
Chinese diaspora: Communities of Chinese people living outside China, formed through migration across many periods. Migration helped introduce bok choy to cuisines and markets worldwide.
Chinese American cuisine: A cuisine developed in the United States through Chinese cooking traditions and local adaptation. Bok choy appears in Chinese American dishes and grocery markets.
Shanghai bok choy: A bok choy type with light green stalks and a compact, spoon-shaped form. Its pale green stalks distinguish this familiar type from white-stemmed bok choy.
Steaming: A cooking method that cooks food with hot water vapor rather than direct contact with water. Steaming cooks bok choy gently without submerging its leaves and stalks.

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Choy sumCompared with: Bok choy is harvested mainly for its leaves and stalks, rather than flowering shoots.