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. Also called: Chinese cabbage.  Chinese leaf.  pak-choi cabbage. a Chinese plant, Brassica chinensis, that is related to the cabbage and has edible stalks and leaves

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

“He had this amazing ability to come home, look in the refrigerator and cook a bok choy dish, a pork dish, and rice and tofu dishes in under an hour,” he said.

Read more on Los Angeles Times

I hope they are right, but getting Americans to eat more bok choy—and less bratwurst—would be a tall order.

Read more on The Wall Street Journal

There was always a steady supply of bitter melon, eggplant, gai lan and bok choy.

Read more on Los Angeles Times

Unbeknownst to many is that watercress is part of the cruciferous family of vegetables, alongside cabbage, cauliflower, broccoli and bok choy.

Read more on Salon

Hsiao grew up in Laguna Hills, where her parents, Taiwanese immigrants, ran a farm specializing in Chinese fruits and vegetables such as bok choy and bamboo shoots.

Read more on Los Angeles Times