The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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Bok Choy

Bok choy is sometimes called Chinese cabbage. You may also find it by its Cantonese variation, pak choy, and you may also find it by the names white cabbage and Chinese chard.

As if the names were not confusing enough, if you look for bok choy at the farm market you may find the same plant in one of its many incarnations: seedling or “baby”, mature, and flowering. Bok choy does not look the same in its differing stages of growth.

To this, you can add various varieties of bok choy: Canton or dwarf bok choy, Shanghai or green-stemmed bok choy, Taiwan or Fengshan bok choy and additional variations known as choy sum, tatsoi, and yau choy.

Bok choy originated in China. “Choy" or “choi” is the romanized word for the Chinese character that means “vegetable.” “Bok” or “pak” means white. Sometimes the word “sum” is added, which means “heart.”

The best way to navigate the world of bok choy is to talk to the growers at the farm market and to try bok choy in as many of its incarnations as you can.

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Bok Choy

Bok choy has crunchy stalks that are mild and juicy sweet. Its leaves are tender and crisp with a subtle peppery flavor.

Bok choy is a member of the Asian vegetable family that often goes by the generic name Chinese cabbage. But the flavor of bok choy is much more subtle than round-headed cabbage.

Bok choy can be eaten raw in salads, stir-fried, cooked as a vegetable, or marinated.

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Chinese Cabbage

The name Chinese cabbage can lead you to several very different vegetables.

There are dozens of varieties of “Chinese cabbage” each with unique tastes and culinary attributes.

All of the so-called Chinese cabbages belong to the genus Brassica which is a diverse group of vegetables that include cabbage, kale, Brussels sprouts, cauliflower, broccoli, kohlrabi, mustard, rutabaga, and turnips.

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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.

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Bok Choy

Bok Choy

Chinese Cabbage

Bok Choy