type of Chinese cabbage, from Cantonese, literally "white vegetable."

plant, related to cabbage, whose stalks and leaves are eaten as a vegetable.

A vegetable resembling Swiss Chard in shape, but much lighter in color and flavor. Bok choy has a mild flavor that is great raw in salads. It's also the best cabbage for stir-fries; the stems tur [..]

A member of the cabbage family that has wide, white crunchy stalks with tender, dark green leaves. Commonly used in Chinese cuisine.

A vegetable resembling Swiss Chard in shape, but much lighter in color and flavor. Bok choy has a mild flavor that is great raw in salads. It's also the best cabbage for stir-fries; the stems [..]

a type of cabbage.

Also known as bak choy, pack choi, chinese white cabbage or chinese chard, has a fresh, mild mustard taste; use stems and leaves, stir-fry or braised.

Also known as pak choy or Chinese cabbage, it has dark-green leaves and a white stalk. For more information about Chinese greens, see our article.

a member of the cabbage family native to Southern China; has long wide, white crunchy stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak choy, Chinese [..]

a member of the cabbage family native to southern China; has long wide, white crunchy stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak choy, Chinese mustard, pak choi and white mustard cabbage.