A.K.A

Chinese white cabbage; pak choy; pak choi

What is it?

A relative of cabbage predominant in Asian cuisine, bok choy has a mild, sweet cabbagy flavor and a soft crunch. The stalks are crisp, refreshing, and mildly cabbagy tasting. The leaves have a nuttiness that intensifies when cooked. It’s gentle bitterness that stands up to strong, rich flavors like sesame, soy sauce, garlic, ginger, oyster sauce, chiles, and mushrooms. You’ll find both mature bok choy (about the size of a head of romaine lettuce) and baby bok choy (about 7 inches tall) in markets.

Don’t have it?

Napa cabbage can be a good substitute for sliced bok choy, especially in stir-fries.

How to choose:

Look for tight, unwilted heads ranging from bright green to dark green, with no signs of yellowing or drying. Heads range from a few ounces to more than a pound. Baby bok choy or small heads of mature bok choy are ideal. If using baby bok choy, choose ones that are all about the same size for even cooking.

How to prep:

Wash bok choy and discard any wilted leaves. You can leave baby bok choy whole or cut it in half lenthwise, but cut larger bok choy into pieces for stir-frying. It flavors bes with assertive Asian seasonings like toasted sesame oil, fermented black beans, chiles, fresh ginger, and garlic; milder flavors like lemon, white wine, and fresh herbs are nice, too.

How to store:

Keep bok choy refrigerated.

Recipes

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  Recipe

  Braised Chicken Legs with Black Vinegar, Ginger, and Shiitake

  The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…

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  Recipe

  Sautéed Baby Bok Choy with Caraway

  This quick side is a departure from the usual Asian flavors that enhance bok choy. Serve with pork loin or sausages.

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  Recipe

  Sautéed Watercress and Bok Choy

  This quick Asian take on sautéed greens is perfect with Spicy Miso-Broiled Shrimp.

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  Recipe

  Chinese Black Pepper and Shrimp Fried Rice

  You might be surprised at just how much heat freshly ground black pepper can bring to this dish. Green cabbage, corn, and cucumber add freshness and crunch.

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  Recipe

  Pork Stir-Fry with Baby Bok Choy and Cashews

  A stir-fry is always quick, but to save even more time, prepare the vegetables while the pork marinates. Serve with rice, if you like.

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  Recipe

  Baby Bok Choy with Warm Miso Ginger Dressing

  Crisp-tender baby bok choy in a rich, gingery sauce makes a tasty side for chicken or shrimp. Be sure to serve with plenty of rice to soak up the warm…

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  Recipe

  Poached Striped Bass with Bok Choy and Broken Ginger Dressing

  Poached in celery, fennel, and fresh ginger juice, these meaty striped bass fillets have a subtle yet delicious flavor. The ginger dressing won’t be emulsified or smooth, but its fantastic…

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  Recipe

  Stir-Fried Chili Scallops with Baby Bok Choy

  This is a simple, elegant stir-fry, perfect for entertaining. Scallops have a delicate flavor that is complemented by strong seasonings; in this recipe chili bean sauce, ginger, and garlic bring…

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  Recipe

  Thai Shrimp, Scallop, and Mussel Curry

  Jarred curry paste, available in the ethnic section of most supermarkets, instantly adds lots of flavor to a coconut curry. Because this dish cooks so quickly, it’s best to have…

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  Recipe

  Chinese-Style Braised Oxtails with Baby Bok Choy

  Chinese cooking makes frequent use of under-appreciated fattier cuts such as pork belly, pork shoulder, and oxtails. In this recipe, licorice-flavored star anise gives the meat its characteristic flavor. You…