What is Bok Choy? The Asian Green You Need to Know
Complete guide to bok choy - baby vs regular, how to prep and cook it, stir-fry tips, nutrition info, and why this Chinese cabbage is so versatile
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Quick Answer
Bok choy (also called pak choi) is a type of Chinese cabbage with crisp white stalks and dark green leaves. It has a mild, slightly sweet flavor and cooks in just 2-3 minutes. Perfect for stir-fries, soups, and steaming.
Understanding Bok Choy
Chinese Cabbage Family
Bok choy (also spelled pak choi) is a type of Chinese cabbage with crisp white stems and dark green leaves. It's been cultivated in China for over 6,000 years and is now popular worldwide.
Two Textures in One
The white stalks are crunchy and juicy (like celery), while the dark green leaves are tender and slightly peppery. This dual texture makes it versatile and interesting to eat.
Quick-Cooking Vegetable
Bok choy cooks in just 2-3 minutes. It's perfect for stir-fries, soups, and quick sautés. Overcooking makes it mushy and releases too much water - keep it brief!
Types of Bok Choy
Baby Bok Choy
3-4 inchesHarvested young. More tender, sweeter, delicate flavor. Can be cooked whole or halved.
Regular Bok Choy
8-10 inchesMature plants. Larger, sturdier stems. Separated and chopped before cooking.
Shanghai Bok Choy
4-6 inchesSpoon-shaped, pale green stems (not white). Milder, more tender than regular.
Choy Sum
8-12 inchesRelated but different - yellow flowers, thinner stems. Slightly bitter, delicate.
How to Prep Bok Choy
Regular Bok Choy
Cut off the root end (about ¼ inch)
Separate leaves from the base
Rinse each leaf under water (dirt hides in crevices)
Shake off excess water and pat dry
Slice stems and leaves separately (stems cook longer)
Baby Bok Choy (Easier!)
- 1.Trim root end
- 2.Cut in half lengthwise (or keep whole)
- 3.Rinse between leaves
- 4.Cook whole or halved - no separation needed!
💡 Why Separate Stems and Leaves?
The thick white stems take longer to cook than the delicate green leaves. Adding them at the same time means mushy leaves or crunchy stems. Always add stems first, leaves last.
Cooking Methods
Stir-Fry
High heat, quick cooking with garlic
Best for: Classic preparation, weeknight dinners
💡 Add stems first, leaves last. Keep it moving!
Steamed
Gentle cooking preserves nutrients
Best for: Healthy preparation, baby bok choy
💡 Steam whole baby bok choy, drizzle with soy sauce
Braised
Slow-cooked in flavorful broth
Best for: More tender result, absorbs flavor
💡 Braise with oyster sauce, garlic, and stock
Grilled
Charred, smoky flavor
Best for: Baby bok choy, summer cooking
💡 Halve lengthwise, brush with oil, grill cut-side down
Raw
Crisp and refreshing
Best for: Salads, slaws, fresh applications
💡 Slice thin, use in Asian-style salads
Soup
Quick addition to broths
Best for: Noodle soups, ramen, wonton soup
💡 Add at very end to keep crisp-tender
Perfect Stir-Fry Guide
🔥 Step-by-Step Stir-Fry
Heat wok until smoking (high heat is essential)
Add 1-2 tbsp oil (peanut or vegetable)
Add aromatics: garlic, ginger - stir 10 seconds
Add bok choy STEMS first - cook 1-2 minutes
Add LEAVES - cook 30-60 seconds until wilted
Season: soy sauce, sesame oil, pinch of sugar
Serve immediately - don't let it sit!
Pro Tips for Success
High heat is crucial
Wok should be smoking before adding oil. This prevents steaming.
Don't overcrowd
Cook in batches if needed. Crowding = steaming, not stir-frying.
Separate stems and leaves
Stems take longer than leaves. Add them at different times.
Keep it moving
Constantly toss and stir for even cooking and to prevent burning.
Quick and fast
Total cook time should be 2-3 minutes. Overcooked bok choy is mushy.
Flavor Pairings
Sauces
Aromatics
Proteins
Starches
Nutrition Benefits
Calories
13 per cup (raw)
Very low calorie
Vitamin C
52% DV
Immune support, skin health
Vitamin A
89% DV
Eye health, immune function
Vitamin K
72% DV
Bone health, blood clotting
Calcium
10% DV
Bone health (plant-based source)
Folate
12% DV
Cell function, DNA synthesis
🥗 Why Bok Choy is a Superfood
Bok choy is incredibly nutrient-dense for its low calorie count. It's one of the best plant sources of calcium (especially important for vegans), loaded with antioxidants, and contains compounds that may have cancer-fighting properties. One cup gives you nearly a full day's worth of vitamins A and C.
Selection & Storage
🛒 How to Select
- ✓Firm, crisp white stalks (no brown spots)
- ✓Vibrant dark green leaves (not yellow or wilted)
- ✓No slimy or soft spots
- ✓Leaves should look fresh, not dried out
- ✗Avoid if stems are rubbery or bendable
📦 Storage Guide
Refrigerator
- • Don't wash until ready to use
- • Wrap loosely in damp paper towel
- • Place in plastic bag (not sealed)
- • Store in crisper drawer
- • Lasts 3-5 days
Freezing (not ideal)
- • Blanch for 2 minutes first
- • Ice bath to stop cooking
- • Freeze in single layer, then bag
- • Best for soups (texture changes)
Frequently Asked Questions
What does bok choy taste like?
Bok choy has a mild, slightly sweet, and subtly peppery flavor. The white stems are crunchy with a mild taste (similar to celery), while the green leaves are tender with a slight mustard-like bite. It's much milder than other cabbages.
What's the difference between bok choy and baby bok choy?
Baby bok choy is simply harvested earlier and is smaller (3-4 inches vs 8-10 inches). Baby bok choy is more tender, sweeter, and can be cooked whole or halved. Regular bok choy has tougher stems and is usually separated and chopped before cooking.
Can you eat bok choy raw?
Yes! Raw bok choy is crisp and refreshing. The stems are crunchy like celery, and the leaves are tender. Slice thinly for salads or slaws. Baby bok choy leaves are especially good raw. It's commonly used in Asian slaws and salads.
Is bok choy the same as Chinese cabbage?
Bok choy is ONE type of Chinese cabbage, but "Chinese cabbage" also refers to napa cabbage (longer, with pale green frilly leaves). They're different vegetables. Bok choy has dark green leaves and white stalks; napa is pale and elongated.
How do you keep bok choy from getting watery when cooking?
Use high heat (smoking wok), don't overcrowd the pan, cook stems first (they take longer), add leaves at the very end, and don't cover the pan. The key is fast cooking - bok choy should be in and out of the pan in 2-3 minutes total.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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