Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage, used as food. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.
Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is simply bok choy (Cantonese for "white vegetable") or siu bok choy (Cantonese, for "small white vegetable"; as opposed to dai bok choy meaning "big white vegetable" which refers to the larger Napa cabbage). It can also be spelled pak choi, bok choi, and pak choy. In the UK and South Africa, the term pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed.
Bok choi cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook more quickly than the stem. It is used in similar ways to other leafy vegetables such as spinach and cabbage. It can also be eaten raw.
This is a super quick and easy pak choi (bok choy) recipe that packs a punch! This leafy vegetable has a unique flavour, a little bit nutty, a little bit sweet and it's extremely versatile. Time to give it a go if you've never tried it before! On the table in less than 10 minutes!
So, for a while I though that pak choi and bok choy were two totally different vegetables. Anyone else?! Well....surprise! They are the same thing! In the UK and Australia people tend to call it pak choi and in North America, it is known as bok choy. It's also known as Chinese cabbage or petsay. That's all the education you are going to get from me, but check out this article if you want to learn more about this awesome vegetable!
This recipe for pak choi (bok choy) takes no time to prepare, so it's perfect for a quick and easy side dish. Like with most vegetables, you don't want to over cook these bad boys, the green leaves should be wilted, but you still want a bite in the white stalk. Just cook it until it starts to colour and brown. I used baby pak choi (bok choy) in this recipe, but you can easily use the standard variety. I like my food with a bit of a kick, but if you don't do spicy well, use a teaspoon rather than a tablespoon of chilli flakes.
There are no real differences between pak choi and bok choy, save where these names are used. Pak choi and bok choy are the same plant, known scientifically as Brassica rapa var. Chinensis. However, pak choi is the name commonly used in the UK, while bok choy is the name commonly used in the US. This is the primary and only difference between these two vegetables.
Given that there is no real difference between pak choi and bok choy, they both belong to the same plant family. This is commonly known as the mustard family, and pak choi or bok choy is typically referred to as Chinese cabbage. Not to be confused with napa cabbage, bok choy or pak choi is scientifically known as Brassica rapa var. Chinensis.
Pak choi and bok choy are used in a variety of cuisines, despite them being known as Chinese cabbage. While bok choy is popular in a variety of Asian cuisines, it is also extremely popular in the United States and the United Kingdom. For example, pak choi or bok choy is great in stir frys or salads, and you can use it as a cabbage alternative in just about any recipe.
Just like a number of other cabbage varieties, pak choi or bok choy is packed with valuable vitamins and minerals. For example, bok choy is high in vitamin C and vitamin K as well as fiber and folate. All of these things are fantastic for the average person, but folic acid is extremely valuable to those undergoing pregnancy.
While you may have heard of this particular cabbage variety by a number of names, pak choi and bok choy are the same plants. In fact, pak choi is the common name for this vegetable in the United Kingdom, while bok choy is the common name of this vegetable in the United States. Regardless of why this occurred, this is a great cabbage plant to incorporate into your daily diet!
This member of the cabbage family has a number of different names, including pak choi, bok choy, horse's ear, Chinese celery cabbage and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves.
Serve this simple side as part of a Chinese meal. Pak choi and other Asian vegetables are cooked in water, then drizzled with an oyster sauce dressing to give an umami hit. For another tempting side dish, try our sesame pak choi, stir-fried in groundnut and sesame oil with a hint of chilli.
Use up your roast dinner leftovers in a nourishing broth. Simmer the chicken wings and carcass to form a base, before adding in noodles, pak choi, spring onions, beansprouts and Thai-style flavours. If you have a slow cooker, you can simmer the chicken in this on low for the day.
Bok choy, also known as pak choy or pok choi, is a type of Chinese cabbage, that has smooth, wide, flat leaf blades at one end with the other end forming a cluster similar to that of celery. May be eaten cooked or raw.
The plant is a member of the brassicae or cruciferae families, also known as mustards, crucifers, or cabbages. Bok choi subspecies, konwn as Chinensis, do not form heads. Instead, they are known for a cluster of green leaves that look similar to mustard greens. These leaves are in a rosette shape, arranging with white and brittle stems into one neat longitudinal bunch. The petioles of the leaves are recognised as constituting the tastiest parts of pak choy.
Pak choi is a good source of minerals, especially calcium, manganese and magnesium. Thanks to this, it affects the processes of proper blood clotting, cleanses the body of toxins and strengthens concentration. Interestingly, you can find ten exogenous amino acids in pak choi cabbage, ie those that the body cannot produce itself, and therefore we must provide them with food. Pak choi cabbage also has a small amount of omega-3 fatty acids, which are valuable for the whole body fatty acids.
Bok choy contains glucosinolates, a compound that is known as a potential cancer preventative, but also as a toxin. The cancer preventing properties have been reported when consumed in low doses. Larger doses of bok choy can be toxic to humans, especially those who are seriously ill. In 2009, an elderly woman with diabetes was consuming between 1 and 1.5 kilograms of pak choy a day. She ended up developing a hypothyroid that resulted in myxoedema coma. Her treating physicians later released a study which found that eating raw bok choi releases an enzyme that inhibits uptake of iodine. This only happens when eating large amounts over extended periods of time.
Pak choi, also known as bok choy, is a leafy green from the cabbage family. Pak choi is a traditional Asian ingredient, so is often served with Asian flavours such as soy sauce, miso, lemongrass or galangal.
The leaves of pak choi should be dark green and the stalks should be rigid and white (though you can find green-stalked pak choi on occasion). The stems should be firm to the touch with no limp leaves. Once brought, store in the fridge for up to a week.
Blanching, stir-frying and steaming are all excellent methods for cooking pak choi, as the flavours are retained nicely. Be careful not to overcook or you will lose that refreshing crunch from the stalk which makes a great contrast to rich, sticky, sweet-and-sour dishes. Though usually make from napa cabbage, kimchi, the Korean dish of fermented cabbage, can also be made with pak choi.
If you want to prepare the pak choi in advance, you can blanch in boiling salted water for 1 minute then refresh and dry before sautéing in a frying pan just before serving, as Alan Murchison does in his pigeon recipe. Refreshing the pak choi in iced water is a necessary step to halt the cooking process and maintain the bright green colour of the leaves.
Pak choi lends itself well to many Asian style dishes such as Martin Wishart's Oriental pork and Geoffrey Smeddle's Skate wings poached in miso and ginger. Mark Jordan keeps things a little more French with his Bouillabase, bok choi and safrron aioli.
Pak choi and bok choy are of the same plant. It is a leafy green Chinese cabbage which mostly grows in Asian regions like the Philippines, China, and Vietnam. Pak choi, or bok choy, is also called pe-tsai, petsay, Chinese white cabbage, and white celery mustard. It is a popular mainland crop that belongs in the Brassica family. Though pak choi or bok choy is commonly grown in the eastern world, it has also captivated westerners with its sweet and tender stalks. It comes in the scientific name of Brassica campestris L.
Pak choi, or bok choy, also has antioxidant properties. Its antioxidant properties, along with its fiber component, help to protect your body to fight against cancer-causing agents. The fiber component of the pak choi, or bok choy, acts as a sweeper of your bloodstream in eliminating the bad cholesterol of your blood. If you also prepare and eat fresh pak choi, or bok choy, your body will benefit from its vitamin C. We all know that vitamin C is necessary to boost our immune system and fight the common cold and flu.
Compared to its other vegetable families like cabbage and cauliflower, pak choi, or bok choy, contains more vitamin A and carotene. To be able to meet the required levels of vitamin A, eat 100 grams of pak choi. Aside from vitamin A, it is also rich in vitamin K, B-complex vitamins, calcium, and iron. 0