What is Bok Choy?!
Answers: If you have had it, what does it taste like? Does it resemble any other foods? What is the texture?
Whatever you do, don't overcook it, it gets slimy, rubbery, becomes hard to chew, and tastes awful!
Chop the leafy part separately from the stem part...throw the chopped stems in the stir fry first, because they'll take a bit longer to cook. Throw the chopped leafy tops in last, so they don't overcook. The flavor is mild, not very cabbagey, kind of like a strongly flavored lettuce, really.
It's very nutritious and very easy to grow, it grows very quickly.
It's a vegatable i guess. It is green and kind of leafy in a weird sort of way. It tastes good. Especially when it is steamed with other veggies like broccoli and carrots. It tastes very green and earthy if that makes sense. I can't think of any food it resembles. The texture is veggie-texture.
Bok choy is a Chinese leafy vegetable. It's quite similar to Philippine pechay Baguio.
Bok Choy is also know as Pak Choy. It resembles chinese leaves stuck onto a fennel bulb.
The leaves are quite thick and can be eaten either, stir fried, steamed or chopped up in salads.
There isn't alot of taste to them but I would say a cross between raw cabbage leaves and lettuce.
I hope this helps.
Bok Choy is chinese cabbage. Kinda crunchy like cabbage & leafy like spinach.
iv never heard of it before, sorry.
Chinese cabbage is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification.
Chinese cabbage has been cultivated for over six thousand years in China. Brassica rapa seeds have been found in jars in the excavated New Stone Age settlement of Banpo. They were a common part of the diet in southern China by the 5th century.
The Ming Dynasty pharmacologist Li Shizhen studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the Yangzi Delta region. The Chinese cabbage as it is known today is very similar to a variant bred in Zhejiang around the 14th century. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the Grand Canal to Zhejiang and as far south as Guangdong.
They were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. At present, the Chinese cabbage is quite commonly found in markets throughout the world.
There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.
The Pekinensis group is the more common of the two, especially outside Asia; names such as da baicai (lit. "large white vegetable"); petsay/pechay (Tagalog); Chinese white cabbage; baechu, wongbok, nappa, or napa, cabbage; and hakusai (Japanese: 白菜) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).
The Chinensis group was originally classified as its own species under the name B. chinensis by Linnaeus. When used in English, the name Pak choi typically refers to Chinensis. Smaller in size, the Mandarin term xiao baicai ("small white vegetable") as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and South-East Asia. Being winter-hardy, they are increasingly grown in Northern Europe.
Commercial variants of Chinensis include:
choy sum (Chinese: 菜心; pinyin: càixīn; literally "vegetable heart"; also yu choy), can refer to either a small, delicate version of pak choi or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of Shanghai pak choi.
Shanghai pak choi (Chinese: 上海白菜; pinyin: Shànghǎi báicài; Japanese: ちんげん菜, chingensai) refers to dark green varieties where the varioles are also green. It's probably the most common vegetable in Shanghai, where it's simply called qingcai ("green vegetable").
In Mandarin Chinese bai cai (白菜, or "white vegetable") refers to both groups of B. rapa. However, the English word bok choy and its variations bok choi and pak choi are derived from the Cantonese cognate, which instead denotes one specific variety of cabbage, namely those with white stems and dark green leaves. The other varieties all have different names which entered the English language as you choy, choy sum, napa (from 黃芽白, Cantonese name for 天津白菜 or 肇菜) and baby bok choy, etc. Hence the English word bok choy (and its Cantonese source) is not equivalent to the Mandarin word bai cai, though the Chinese characters are the same
Chinese cabbage, raw
(chinensis, pak choi)
Nutritional value per 100 g (3.5 oz)
Energy 10 kcal 50 kJ
Carbohydrates 2.2 g
- Dietary fiber 1.0 g
Fat 0.2 g
Protein 1.5 g
Vitamin C 45 mg 75%
Sodium 65 mg 4%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Chinese cabbage, raw
(pekinensis, petsai)
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 70 kJ
Carbohydrates 3.2 g
- Dietary fiber 1.2 g
Fat 0.2 g
Protein 1.2 g
Vitamin C 27 mg 45%
Sodium 9 mg 1%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
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BOK CHOY (aka bok choi, pak choy, pak choi) is Chinese cabbage with a very crisp & crunchy texture. The taste is a bit bland which lends itself to many additional flavors in a variety of dishes. It's maybe a cross between savoy cabbage for taste and celery for crunch & texture.
It's easily available, just try it! The baby bok choy is very tender. Slice them in half, remove the bottom core, rinse well, drain/dry and toss them in any Chinese stir fry.
it's a chinese vegetable. it's green, mmmmm it's somehow like lettuce, but in my opinion, lettuce tastes better! i don't like bok choys, lol. it tastes a bit like spinach. but for me bok choy tastes like PAPER huahahaha!
It is Chinese cabbage. Have you tried kim chee - Korean pickle? the main ingredient is Bok Choy.
Chinese cabbage (Brassica rapa subspecies, see below) is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification.
http://en.wikipedia.org/wiki/Bok_choy
:)
It is a form of Chinese cabbage. Choy in Chinese means cabbage; there are other types of cabbage to them. It is quite good in soups, and sauteed; with a bit of sesame oil sprinkled over it.