Bok Choy

All parts of this “Chinese cabbage”—stalks, leaves, and young flowering shoots—are edible when young or mature. Many bok choy varieties have dark green leaves and firm white stalks that are crunchy and juicy with a cabbage-like taste. Baby bok choy is tender and delicious sautéed with garlic or added to soups.

Bok choy is a Chinese cabbage and one of the most common Asian greens in western dishes. Rather than the round shape of some cabbages, bok choy has an elongated shape, more similar to romaine lettuce.

This delicious veggie is an excellent source of vitamins A, B6, C, and K, as well as folate and calcium. Its flavor is often compared to a lighter cabbage flavor with hints of celery. 

There are several ways to serve bok choy. Familiar recipes are stir-fried, braised, or roasted greens. It can also be added to salads or used to make lettuce boats.