Bok Choy

Brassica rapa subsp. chinensis

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Published 2008

About

Crisp, white stems and deep green leaves characterize this celery-shaped vegetable, which is common in the U.S. It is used primarily in ethnic Chinese dishes and is especially popular in Malaysia. Thai: bok chop; Vietnamese: cải trắng

Part of

Vegetables

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