This cruciferous vegetable is crunchy and juicy. Here’s how to prepare it plus a few of our favorite bok choy recipes to inspire you to get the most out of this green.
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The best way to eat bok choy
In Cantonese bok choy means “white” and choy means “vegetable”—but that’s only part of the story. Some have rounder leaves; some are curled or pleated. Some have light green stems. There are both dwarf and standard varieties. Although the many varieties of bok choy vary in color flavor and size they’re all essentially the same vegetable—a refreshing combination of crisp juicy white spoon-shaped stems with succulent dark green leaves that have a hint of sweetness.
Bok choy is a member of the brassica or cruciferous family of vegetables which also includes cabbage broccoli kale Swiss chard mustard greens cauliflower and Brussels sprouts. It is considered a non-head cabbage because it grows in a cluster of stalks and is sometimes called "Chinese cabbage" (as is Chinese cabbage).
Pictured recipe: Stir-fried beef with baby bok choy and ginger
