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

You can’t eat fruits and veggies you like, such as tomatoes or beets or bok choy, but raw kale is fine because it tastes like crepe paper.

From Washington Post

I love the sweetness of bok choy and how it remains juicy thanks to its thick stems, even after it’s been roasted, steamed or sauteed.

From Washington Post

Beyond the basil, which is sold in Whole Foods, we have kale and chard and bok choy and bell peppers.

From The Daily Beast

The entrée was smoked flat-iron beef with caramelized mint fennel, kabocha pumpkin, yellow cauliflower, and baby bok choy.

From The Daily Beast

Cauliflower is delicious, potatoes can be good, and I've been thinking about experimenting with bok choy stems.

From The Daily Beast

In a bowl, toss the scallions and ginger with the bok choy sections.

From The Daily Beast

I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.

From The Daily Beast