does it taste anything like regular cabbage?
how healthy is it?
2007-03-15 15:35:44 · 4 answers · asked by La'Grange 4 in Food & Drink ➔ Ethnic Cuisine
Crunchy mild-flavored greens, similar to regular cabbage (but not as tough to bite) which is good to eat raw or use in stir-fries. Believe it or not, I love to munch on it for breakfast, tho' it's good any time of day. Lo-cal too & very healthful too. Great stuff! I look forward to growing it soon, as I do every year.
2007-03-15 15:52:47 · answer #1 · answered by Crystal Rose 4 · 1⤊ 0⤋
Bok choy (Cantonese) (also: bok choi, bai cai (Mandarin, 白菜, white vegetable), pak choi and pak choy and sometimes ambiguously known as Chinese leaves) is a green leafy vegetable used in Chinese and South-east Asian cooking. It has a firm white stem, dark green leaves, and a faintly bitter taste. There are a number of different related varieties, some of which have green stems and lighter-green leaves. It is actually a member of the cabbage family (brassica chinensis, or brassica campestris, Chinensis group). Unlike a conventional western cabbage, the heads are very loose and fan outward instead of close in on themselves.
Both the stems and leaves can be used, but the stems take a little longer to cook (though still very little time). It can be steamed or stir-fried. Baby bok choy can even be used raw in a salad if the leaves are very small.
When substitution is required, a mixture of celery and spinach will often work well.
Bok choy is related to:
choy sum - 1"-wide stalks with some vertical spacing, less bitter, less likely to be damaged due to smaller size
yu choy - 0.4"-diameter branching stems, rarely sold, may include flowers
Chinese cabbage - tight head (Pekinensis group), very common
2007-03-15 17:22:50 · answer #2 · answered by Desi Chef 7 · 0⤊ 0⤋
Hmm. Well have you ever had Swiss chard? That's what it reminds me of, but if not.
Baby bok choy (only one I've ever ate) is rather sweet favored, really doesn't remind you much of cabbage at all. Really good stir fried with soy sauce and spicy mustard.
2007-03-15 15:47:03 · answer #3 · answered by Lilyx 2 · 0⤊ 0⤋
Mildly sweet and nutty.
Leaves are broad and spinach-like. Stalks are thick and very crunchy.
I love the stuff and throw it into stir-fry, ramen, udon or just steam it and eat it straight. I have it almost every night.
2007-03-16 07:20:33 · answer #4 · answered by T C 1 · 0⤊ 0⤋