bok choy

or bok-choy

[ bok choi ]

noun

1. a type of Chinese cabbage, Brassica rapa chinensis, with long, broad, dark green leaves and pale stalks that form a cluster rather than a head, grown throughout East Asia and cultivated elsewhere, especially northern Europe, as the plant can withstand a cold climate.
2. the leaves and stalks of this plant eaten as a raw or cooked vegetable, especially in East Asian cuisine.

bok choy

/ ˈbɒk ˈtʃɔɪ /

noun

1. a Chinese plant, Brassica chinensis, that is related to the cabbage and has edible stalks and leaves Also calledChinese cabbageChinese leafpak-choi cabbage

Word History and Origins

Origin of bok choy¹

First recorded in 1845–50; from Chinese dialect (Guangdong) baahk-chòi, literally, “white vegetable,” akin to Chinese báicài

Word History and Origins

Origin of bok choy¹

from Chinese dialect, literally: white vegetable

Example Sentences

In this study, the researchers applied the sensors for hydrogen peroxide and salicylic acid to pak choi, a leafy green vegetable also known as bok choy or Chinese cabbage.

From Science Daily

Cook: Somen noodles with poached egg, bok choy and mushrooms is a perfect salve for cold winter days.

From New York Times

I intentionally wear my green bok choy earrings for the interview because, after watching the series, I think that if there’s anyone who can appreciate how nostalgia romanticizes the simplest of objects, it’s Wang.

From Los Angeles Times

Make sure to wash and dry the bok choy before cooking to remove the grit that often collects between the leaves.

From Washington Times

It’s like the bok choy problem, when the stalk turns tender but the leaves turn soggy.

From Seattle Times