Bok Choy

Bok choy, also called pak choi, is a leafy vegetable of the species Brassica rapa, subspecies chinensis, distinguished from other Chinese cabbages by its dark green leaves growing loosely from thick, crisp, pale green or white stalks rather than forming a tight, wrapped head. It is a staple of Chinese cooking and has spread across East and Southeast Asian cuisines, most often stir-fried quickly with garlic and ginger, added to soups, or braised whole as a side dish. Smaller, more tender varieties are frequently sold as baby bok choy, and the vegetable is valued for its mild, slightly peppery flavor and quick cooking time.