Bok Choy

Appears in

By Ken Hom

Published 1981

  • About
Bok choy is a very versatile vegetable, one of the most popular in Chinese cooking and one of the oldest in the world. Bok choy is actually the Chinese name for several varieties of Chinese cabbage; it looks like a cross between romaine lettuce and celery. Basically, you will find it in three different sizes. The large-stalked bok choy commonly found in supermarkets is used mainly for soups, though it stir-fries fairly well. The thinner, younger bok choy is sweeter and more tender; it is best stir-fried or blanched. Tiny bok choy, no more than 3 inches long, are wonderfully crisp and sweet, but they are rarely available commercially and are expensive when they are.