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Best Chinese Wild Cabbage Types
Bok choy is a type of Chinese cabbage (lat. Brassica rapa subsp. chinensis) that features dark green leaves and white to pale green stalks, forming a cluster akin to mustard greens or celery but with a softer texture and a milder taste.
Nutritionally, bok choy is low in calories but high in vitamins A, C, and K, as well as minerals like calcium and iron. It also contains important antioxidants and is a good source of fiber. Bok choy is a staple in Asian cuisine, especially in Chinese cooking.
Chinese cabbage primarily refers to two types of leafy greens that are integral to Chinese cuisine and widely cultivated across the country: napa cabbage and bok choy. Originally, it was grown in the Yangtze River Delta region and it was popularized for its medicinal qualities.
Today, it is a staple of Chinese cuisine and it is widely used for pickling, but it is also often consumed raw, baked, or braised. The vegetable is commonly used in China, Japan, and Korea. In Japan, it is a symbol of prosperity, while in Korea it is used to produce the popular kimchi.
VARIATIONS OF Chinese cabbage
Choy sum is a leafy vegetable with widespread use in both Asian and Western cuisines. It belongs to the pak choy cabbage family and is characterized by tender, white or green stalks, with oval-shaped green leaves and tiny yellow flower buds on top.
The stalks have a delicious, mustard-like flavor and a crunchy texture. Both the stalks and the tiny flowers of the plant are edible, typically used fresh in salads, or either blanched or stir-fried and paired with meat dishes or prawns.
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