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Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage (Brassica rapa subsp. chinensis) cultivated as a leaf vegetable to be used as food.
This group is the more common of the two, especially outside Asia; names such as napa cabbage, dà báicài (Chinese: 大白菜, "large white vegetable"); Baguio petsay or petsay wombok (); Chinese white cabbage; "wong a pak" (Hokkien, Fujianese); baechu (Korean: 배추), wongbok; hakusai (Japanese: 白菜 or ハクサイ) and "suann-tang-pe̍h-á" (Taiwanese) [2] usually refer to members of ...
Brassica rapa is a plant species that has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, napa cabbage, bomdong, bok choy, and rapini. Brassica rapa subsp. oleifera is an oilseed commonly known as turnip rape , field mustard , bird's rape , and keblock .
In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.
If you are wondering where bok choy falls on the list, it actually isn't a cabbage at all, but rather a Chinese chard! (You learn something new every day!) Related: 54 Best Green Cabbage Recipes
Add the bok choy and 1/2 cup of water to a large frying pan over high heat. Steam for 3 minutes then remove from the heat. Toss the beef with 1/2 cup of the sauce.
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Tatsoi (Brassica rapa subsp. narinosa [1] or Brassica rapa var. rosularis [2]) is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy.
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