Also indexed as: Celery Mustard, Chinese Mustard, Onf Choy, Pak
Choi, Spoon Cabbage, Taisai
Preparation, uses, and tips
Chop off enough of the base of the bok choy plant before washing so that stalks can be
cleaned individually. Rinse stalks and leaves under running water, using a vegetable brush if
they are especially dirty at the base of the stalk.
Bok choy stalks can be consumed raw with dip, or chopped and used in salads. Bok choy has a
high water content and becomes limp very quickly upon cooking. It should be cooked very
quickly over high temperature so that the leaves become tender and the stalks stay crisp. In
Chinese stir-fried dishes and soups, bok choy is added toward the end of the cooking process.
Since the leaves cook much more quickly than the stalks, it’s a good idea to add the
stalks first and then the leaves about a minute later. Cut the stalks into 1/2-inch (1.25cm)
pieces before cooking.
Cook stems in salted water for four minutes and leaves for two to three minutes.
Allow pieces to steam for about six minutes, or until tender-crisp.
Stir-fry the stalks over high heat for about six minutes and the leaves for about three
minutes, until stalks are tender-crisp and leaves are just wilted.
Bok choy goes well with the flavors of soy
sauce, hot peppers, and toasted sesame oil.
Common name variations for bok choi include pak choi, pak choy, bok choi, spoon cabbage,
taisai, celery mustard, and Chinese mustard. Baby bok choy is smaller and more tender than
mature bok choy. Shanghai pak choi is similar to bok choy but has pale green stalks with
leaves that are just slightly darker than the stalk.
The most distinct comparison between bok choy and Chinese cabbage is in appearance. Bok
choy has loosely clustered leaves with no compact head, while Chinese cabbage has either a
cylindrical or barrel-shaped head.
Bok choy, 3 oz. (85g)
Total Fat: 0.18g