Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine:
- the Pekinensis Group (napa cabbage) and
- the Chinensis Group (bok choy).
If you’ve never cooked with bok choy, and you think your life has been fine, I’m here to tell you, as gently as I can, that it hasn’t.
It hasn’t been fine at all.
There is something missing, and that thing is bok choy.
Among Chinese cabbages, the bok choi varieties really stand apart; their texture can be as crunchy as that of celery if cooking times are short, but if you leave them in the pan a little longer, they develop a creamy texture that is unique among greens.
For my money, their flavor is superior to that of any other cabbage.
- Baby Bok Choy with Garlic & Ginger Recipe on Food52
- Baby Bok Choy and Beef Noodle Soup with Warm Spices | Williams-Sonoma
- Meat Lite: Soba Noodle Soup With Chicken, Tofu, and Bok Choy | Serious Eats
- Wok-Seared Baby Bok Choy with Chili Oil and Garlic | Williams-Sonoma