General Description: Bok choy (Brassica rapa, Chinensis grou) is a plant in the cabbage family. Of the myriad members of the Brassica family, bok choy is the most versatile. Cultivated in China since ancient times, bok choy is popular in soups, stir-fries, appetizers, and main dishes. Bok choy was introduced to Europe in the 1800s, and it is now grown in the United States and Canada.

More than 20 varieties of bok choy are available in Asia. Bok choy may be long- or thick-stemmed, with green or pearly white stalks. It is upright in shape with tall, smooth stalks ending in green leaves. The mild-flavored crunchy stalks are juicy and almost sweet, while the leaves are more cabbagelike in flavor. Because the stalks and leaves are so different, in culinary terms, it’s like getting two vegetables in one.

Shanghai choy has apple green leaves and stalks. You may also find baby Shanghai choy or baby bok choy, which are miniaturized versions. Choy sum, or bok choy sum (choy means “vegetable” or “cabbage,” sum means “heart”), has light green leaves and tiny yellow flowers. Choy sum is the tenderest of the bok choys and is usually expensive. Tat soi is a variety whose dark green leaves grow in a large, flat rosette. Baby tat soi is often added to spring mix salad greens.

Season: Bok choy and its varieties are available year-round, with the greatest selection at Asian markets.

Purchase: The stalks of bok choy should be thick and fleshy but firm; the leaves should be crisp and green. Select bok choy with bright-colored whole green leaves and plump, firm stalks.

Avoid: Low-quality bok choy will have wilted, broken, or spotted leaves, limp stalks, or discoloration.

Storage: Store unwashed bok choy in a perforated plastic bag in the refrigerator crisper. It will wilt within a couple of days.

1. Trim off the heavy base.
2. Discard blemished or tough leaves.
3. Separate the stalks from the base and slice the leaves from the stalks.
4. Wash thoroughly in cool water.

Serving Suggestions: Combine thin ribbons of bok choy leaves with stock, shreds of meat, ginger, and tofu for soup. Add cooked bok choy to fried rice, or fillings for spring rolls or pot stickers. Braise baby bok choy in a combination of chicken stock, butter, soy sauce, and sesame oil.

Flavor Affinities: Beef, chicken, chiles, duck, ginger, oyster sauce, pork, rice, seafood, sesame oil, shiitake mushrooms, soy sauce.