bok choy

American  

[bok choi] / ˈbɒk ˈtʃɔɪ /

Or bok-choy

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.

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bok choy British  

/ 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

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Etymology

Origin of bok choy

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

Compare meaning

How does bok-choy compare to similar and commonly confused words? Explore the most common comparisons:

• napa cabbage vs. bok choy

Example Sentences

By 10 p.m. at the Seafood City in North Hills, at least 500 people are dancing in the produce section, next to rows of saba bananas, fresh taro leaves and bok choy.

From Los Angeles Times

“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.

From Los Angeles Times

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

From The Wall Street Journal

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

From Los Angeles Times

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

From Salon