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Harvest to Table

A practical guide to food in the garden and market

Bok Choy

Filed under: Leaf Vegetables, Tagged as: bok choy

You might enjoy this simple recipe for bok choy chicken soup:

Combine thin ribbons of bok choy leaves cut lengthwise with chicken stock, shreds of chicken meat, and a snippet of ginger; simmer for 5 minutes.

Hmmm. Tasty!

In Cantonese “choy” or “choi” means “vegetable” and “bok” or “pak” means “white.”

Therefore, bok choy, or pak choi--as it is also known, is a white vegetable. Right? Well, not always, not exactly, not fully.

In fact, bok choy comes to market in varying stages of maturity: as a seedling, as a “baby”, and as a mature plant. How white this vegetable is has something to do with how mature it is. (To slightly complicate matters, there are varieties of bok choy that are wholly green.)

But commonly, as a mature plant, there is no mistaking bok choy as a predominately white vegetable: it has thick pearly white stalks that stretch half the plant’s length and are topped with deep, dark green leaves. A mature bok choy reaches from 10 to 20 inches (25-51 cm) in length and looks something like Swiss chard. Its taste is mild and sweet; its texture can be both crunchy and juicy and tender.

The “baby” bok choy can be either an immature plant or a dwarf variety. It looks like a mature bok choy—only half the size and squat and plump. The leaves of a “baby” bok choy can have a cabbage-like taste, but on the whole, the “baby” bok choy while juicy can be a bit bland.

Bok choy seedlings or shoots are dark green clusters of leaflets. The leaflets somewhat resemble spinach leaves but the base of bok choy seedlings clearly hint at the mature plants though the stalks can vary from a greenish white to deep green. Seedlings are mild and juicy and can be eaten raw. In China, bok choy seedlings are also called “chicken feathers.”

Bok choy stalks can be used to add texture and bulk to soups. They can also be braised and stir-fried and used raw in salads. Cooked bok choy can be added to fried rice or used as a filling in spring rolls or pot stickers. Leaves and stalks are best cooked separately so that the leaves don’t overcook and turn to mush.

When selecting bok choy, look for stalks that are thick and fleshy and firm. The leaves should be crisp and bright green. Avoid bok choy that is wilted, broken, limp or discolored.

Before using be sure to thoroughly wash the plant in cool water, throw out discolored or tough leaves, separate the stalks from the base and slice the leaves from the stalks.

(As noted, there is a green-stemmed bok choy which is known as Shanghai bok choy. The stalks and leaves of this variety can be cooked together. The Shanghai bok choy has a mild, cabbage flavor and is best steamed, not stir fried.)

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Harvest to Table

Harvest to Table

A practical guide to food in the garden and market

Bok Choy

Harvest to Table's New Encyclopedia:
The Kitchen Garden Grower's Guide

A practical vegetable and herb garden encyclopedia

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Harvest to Table

Harvest to Table

A practical guide to food in the garden and market

Bok Choy

Harvest to Table's New Encyclopedia: The Kitchen Garden Grower's Guide

A practical vegetable and herb garden encyclopedia

Leave a comment

Send This Entry To A Friend

Link to this page

Harvest to Table's New Encyclopedia:
The Kitchen Garden Grower's Guide