Bok choy is a leafy green vegetable from China, part of the brassica family, and is rich in vitamin C, fiber, and folic acid. It is available worldwide, but most popular in Asia and is best eaten raw or minimally cooked. When shopping, look for vibrant colors and crisp leaves, and it’s best eaten within a day or two of purchase.
Bok choy is a leafy green vegetable that is popular in Chinese cuisine. This vegetable is a member of the brassica family. It is sometimes called bok choy, Peking cabbage, or snow cabbage. The various names probably derive from the fact that there are numerous plant varieties in this species.
Bok choy is believed to have originated in China. Subsequently, it was probably introduced to other countries in the region and then spread throughout the world. Today, bok choy is available in many countries but tends to be most popular in Asia.
Usually found in western markets, when the vegetable is raw it can be identified by its elongated head and chalky white stems topped with deep green leaves. In Asia, there is a greater variety available which can vary in appearance. Some, for example, can be found with green stems.
The stems and leaves are usually different textures. The stems of bok choy look very similar to celery, but are not stringy. The leaves are much more delicate. When cooking both sides together, it is usually recommended to allow the stems to begin cooking first.
Chinese cabbage is rich in vitamin C, fiber and folic acid. The color of the leaves suggests that it is high in beta-carotene and calcium, especially compared to other types of cabbage which are less green. It is a vegetable generally low in fat but rich in potassium.
While bok choy tends to be more popular in cooked recipes, it’s no exception to the vegetable rule, whereby you’ll get more nutritional benefits when eaten raw or minimally cooked. Steaming and braising are two preparation methods that are often suggested. There are even recipes that call for it to be added to soups. People who choose to eat it raw can enjoy it tossed into a salad mixed with other vegetables.
When shopping for bok choy, visual inspection can provide a good idea of which plants are best. Colors should be vibrant. Varieties with white stems should have bright, firm stems. It is best if the leaves are not only green but also crisp and vibrant. Those with parts that are turning brown or have slimy areas are not a good choice.
This vegetable is not generally considered to be seasonal in terms of availability. Most markets that offer bok choy sell it all year round. It is not, however, a vegetable that is best bought in bulk. It’s generally best when eaten within a day or two of purchase.
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