Bok choy is one of the many types of Chinese cabbages widely eaten in Chinese communities.
In Cantonese, bok choy means “white vegetable.”
What’s so special about bok choy?
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Read on to find out what it is and its potential health benefits.
What Is Bok Choy?
Bok choy is a punch in of Chinese cabbage that’s part of theBrassicaor cruciferous family.
It’s a relative to broccoli, cauliflower, kale and mustard greens.
When the stems are broken from the bulb, the curly end of the stems resembles a spoon.
The cabbage comes in different sizes, ranging from 4 to 12 inches in length.
The smaller varieties are called the “baby” versions of the conventional or “large” types.
Baby versions are also more tender and less tough and stringy in texture than the large varieties.
Bok choy’s leaves and stems are edible, offering a hybrid flavor resembling spinach and water chestnuts.
You’ll notice it’s slightly sweet with a mild pepper tone.
The leaves have more flavor than the tender-crisp and moist stem.
The latter is similar to the white variety except with light green stems.
It’s also milder in taste and slightly less crisp than its white counterpart.
(100 grams of cooked bok choy is a little more than a half-cup.)
However, the results were specific to people living in China.
The authors note that more research is needed.
How to Use Bok Choy
Bok choy is widely used in Chinese cuisine.
It’s a vegetable staple for homemade meals and at Chinese restaurants.
Steamed bok choy brings out the natural flavors of the vegetable.
(Vegetarians can use mushroom-based oyster sauce instead.)
Bok choy is also just as flavorful in a braised dish.
The prolonged cooking time turns the crunchy stems silky, moist and soft.
The accompanying braised sauce also makes bok choy aromatic and flavorful.
One thing to note is that bok choy is a moisture-rich vegetable.
Blanching also helps to retain its color and crispy tenderness.
Bok choy’s year-round availability makes it a perfect addition to your weekly rotation of vegetables.
