Bok choy. Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Bok choy, also known as leafy Chinese-cabbage, is one of the popular vegetables in the mainland China, Philippines, Vietnam and other East-Asian regions.
The tender dark green leaves and crisp off-white-colored stalks provide a nice fresh crunch.
Bok Choy is a delicious and mild leafy green.
Bok choy, also called Chinese cabbage or pak choi, is a member of the Brassica cabbage family.
You can have Bok choy using 2 ingredients and 6 steps. Here is how you cook it.
Ingredients of Bok choy
- You need 3 medium of bottoms of bok choy.
- You need 1 of water.
As a dark, leafy, cruciferous vegetable, bok choy is highly nutritious. Bok Choy has roundish, dark green leaves that look like crinkled spinach, and crunchy, white stalks. When cooked, it has a sweet flavour and its stalks are firm. It is a member of cabbage family.
Bok choy instructions
- Cut the bottom of bok choy.
- Add to a bowl cut side up..
- Add water to get to sides let it soak.
- After 6 days add to soil. After harvest repeat process..
- I will do updates as it goes.
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Bok choy has the fabulously crisp texture one expects from a member of the cabbage family with a fresh, grassy flavor that increases in nuttiness as you cook it. Bok choy stir-fry with garlic and ginger. Bok choy also contains glucosinolates, sulfur-containing compounds associated with reduced cancer risk. While all cruciferous vegetable contain beneficial amounts of glucosinolates, a recent study on. Our favorite bok choy dishes include stir-fries, healthy soups and stews, pork ramen, and a With crunchy stalks and tender greens, bok choy is at home in stir fries and Asian stews—but its uses.