bok choy

/bɑk tʃɔɪ/

Bok choy, a tasty two-toned veggie with a bulbous body and dark green leaves, can be seen as a superstar of the cabbage family due to its nutritional value and its ability to be used in many different tasty dishes.

Bok choy (pronounced bawk-choy) is a popular vegetable that was originally cultivated in China. It is known for its crisp texture and mild, slightly sweet flavor. It belongs to the cabbage family and is rich in vitamins A, C, and K. This vegetable is incredibly versatile, commonly used in dishes like stir-fries, soups, and steamed meals. Bok choy’s leaves are tender and its stalks are crunchy, making it a delightful addition to any meal.

Definitions of bok choy

1. noun

   Asiatic plant grown for its cluster of edible white stalks with dark green leaves
   synonyms: Brassica rapa chinensis, Chinese white cabbage, bok choi, pak choi, pakchoi

   type of:

   crucifer, cruciferous plant

   any of various plants of the family Cruciferae
2. noun

   elongated head of dark green leaves on thick white stalks
   synonyms: bok choi

   type of:

   cabbage, chou

   any of various types of cabbage