Bok choy
(Pak choi, Pok choi, Qing cai, Cheonggyeongchae, Chingensai, 青菜, 청경채, 青梗菜)
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.
It is prized for its crisp, tender stalks and slightly sweet, earthy leaves. The vegetable can be prepared in various ways, including steaming, boiling, stir-frying, and braising. It is often used in soups, stir-fries, and as a side dish, sometimes simply sautéed with garlic.
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