Bok choy

Bok choy

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From
Encyclopedia of Food and Cookery

Bok choy is found in soups and stir-fries, appetisers and main dishes. Its popularity comes from its light, sweet flavour, crisp texture and nutritional value. Not only is bok choy high in vitamins A and C and calcium, it is also low in kilojoules.

Bok choy, or Brassica chinensis to use its scientific name, is classified as a cabbage. The Chinese also refer to bok choy as pak choi or ‘white vegetable’. Another common name is white cabbage. In China over 20 varieties are available. Shanghai or baby bok choy, a small version of bok choy, is readily available.

Another member of the bok choy family is choy sum, distinguishable by its light green leaves and tiny yellow flowers. Also known as Chinese flowering cabbage, choy sum is the cream of the bok choys. Grocers often sell the trimmed leaves and stalks of choy sum instead of the whole plant. Some sell bok choy sum ‘hearts’.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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