Etymology
from the Chinese for "soup spoon," because of the roundness of its leaves

General Information
This edible plant has large leaves which fan out at the top of the stalk. Unlike its relative, Swiss chard, its leaves are smoother and its stalks firmer.

Bok choy or pak choy was used in Chinese cooking as far back as the fifth century. It can also be called mustard cabbage, Chinese celery or Peking cabbage (Brassica pekinensis). It is, in fact, a variety halfway between cabbage and Romaine lettuce. It was at one time also known as ice cabbage, because of its translucent colour. This particular colour, as well as the shape created by its long blond leaves, has inspired many Chinese artists to reproduce it in high quality jades.

Nutritional values per 100 g
Calories: 13; Protein, 1.5 g; Fat 0.2 g; Carbohydrates 2 g;
Rich in fibre, folic acid, iron and Vitamin C.

Buying Bok Choy
Choose bok choy with nice green leaves, without marks or blemishes.
The stem should be crisp and the stalks very white.
Baby bok choy is tender and mild.

Storing
Keep in a cool, dark place; refrigerate without washing; not recommended for freezing.

Preparing
Thoroughly washing the leaves will take away their initial bitterness. Cut off the hard root end.

Cooking
Its slightly piquant flavor enhances any vegetable dish. Serve it raw or cooked, in salads, braised, Indonesian-style or sautéed with ginger and soy sauce.

Suggestions

• Cook like Swiss chard.
• Make soup by cooking it in chicken stock flavoured with ginger.
• Chop and sauté in a wok with a little oil and soy sauce.
• Braise with slices of fish or duck legs.
• Stir fry with asparagus and a touch of garlic.
• Use as an accompaniment to monkfish with a drizzle of cream and sherry.
• Pickle it in vinegar.
• Make a Thai salad: bok choy, strips of cooked chicken, bean sprouts, lime and chili vinaigrette.