"White vegetable." Bok choy is a variety of small Chinese leaves with thick, long, narrow, bright green leaves held loosely on crunchy white stalks. It can be eaten in salads when young or stir-fried as it ages. This is the most commonly found of the Chinese cabbages in the west. In China, 'bok choy' is used to cover both Brassica rapa var chinensis and Brassica rapa var pekinensis, much as we would use the word 'cabbage'. However, in the west, bok choy, pak choi and other derivatives almost exclusively mean the vegetable shown in the picture, with dark green leaves and crisp white stems.
