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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.
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.
These vegetables are both variant cultivars or subspecies of B. rapa and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Cosmic Crisp apples spiked by a massive 303.0%, while bok choy, chicken livers and Pink Lady/Cripps Pink apples all rose by at least 100.0%. ... Bok Choy Per Lb. Category Vegetables. Current $1.97 ...
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
1 handful leafy green vegetables, e.g. bok choy, choy sum, spinach, etc. For garnishing: 1 spring onion, finely chopped. Method: Fry the toppings: 1. Pour oil into a cold wok. Add peanuts and fry ...
It is also known as siu choy (Cantonese 紹菜), [3] wombok in Australia [4] and wong bok or won bok in New Zealand, all corruptions of wong ngaa baak (Cantonese 黃芽白). [5] In the United Kingdom this vegetable is known as Chinese leaf or winter cabbage, [6] and in the Philippines as petsay (from Hokkien, 白菜 (pe̍h-tshài)) or pechay ...