also known as Chinese white cabbage, bok choy is available in several varieties and tastes milder than cabbage. It may be substituted for cabbage in recipes.

vegetable with white stalks and green leaves that is related to cabbage

meaning “White Cabbage” in Cantonese, perhaps because of its bulging white stalk. This is a juicy green marvelous for stir-fry.

Asiatic plant grown for its cluster of edible white stalks with dark green leaves

elongated head of dark green leaves on thick white stalks

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.

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 turn almost creamy after cooking. It can be found fresh in Oriental markets and most supermarkets, year-round. (Also called Chinese Chard)

A Chinese cabbage with white stems and broad, dark green leaves. Shanghai or baby bok choy is smaller and has a more delicate flavor. Steamed, blanched or used in soups and stir-fries, bok choy imparts a refreshing, mildly bitter taste. Chose stalks that are crisp with unblemished leaves.

Sometimes called Chinese cabbage, the raw leaves have a slightly sharp taste. Can also be cooked lightly.

Also known as Chinese chard and Chinese white cabbage. Has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. Look for firm stems and unblemished leaves. A smaller type is called baby bok choy or Shanghai bok choy. Keeps in refrigerator for one week. High in vitamins A and C.

Also called Chinese cabbage, this variety of cabbage has crinkly, thick veined leaves which are thin, crisp, and delicately mild. Choose firm, tightly packed heads with crisp, green-tipped leaves.

A green leafy vegetable, also called Chinese cabbage, that contains calcium.

An Asian green sporting succulent white stalks surrounded by bright green leaves. Due to its high water content bok choy requires little or no cooking. It is well suited to stir frying and makes a fine finishing touch for soups and salads. A member of the cruciferous vegetable family it contains abundant amounts of calcium vitamins C and A along with a host of diseasepreventing phytochemicals.