What is the difference between bok choy and chinese cabbage

When you see the name "Chinese cabbage" in a recipe, it could be referring to one of two varieties: napa cabbage or bok choy.

However, most likely the recipe is calling for napa cabbage. While this oblong, white to pale green cabbage is cultivated worldwide, it's the most widely grown vegetable in China, and a popular ingredient in authentic Asian cuisines, from stir-fry and noodle dishes to dumplings, rolls, and salads. It's easy to prepare and offers a mild flavor that gets sweeter with cooking.

The scientific name for Chinese cabbage is Brassica rapa. Napa cabbage, the most common variety, is the subspecies pekinensis. The name is most likely derived from the Japanese word nappa —meaning leafy green—rather than a location, which is why it's not capitalized. You may also see it labeled as Chinese white cabbage, Peking cabbage, or celery cabbage.

This oblong, large-headed cabbage has firmly packed, crinkly, pale green, thickly veined leaves and a white stalk hence the alternative name "celery cabbage".

Because of the vegetable's resistance to cold, the cabbage has become popular throughout the world, especially in the northern regions of the globe. Napa cabbage is easy to prepare and, due to its increased use, is relatively easy to find.

Chinese cabbage is a perfect vegetable choice if you're on a budget or feeding a crowd—it's nutritious, inexpensive when compared to a lot of other vegetables, and it's filling. It's also rated by gardeners as a vegetable that's easy to grow. Napa cabbage can be eaten raw in salads.

It has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it's cooked with. Since it softens as well, it's frequently added to stir-fries and soups in the last stages of cooking.

Be sure to thoroughly rinse napa cabbage before preparing it. Allow it to drain in a colander. At first glance, bok choy and common cabbage are quite different. As we mentioned earlier, bok choy has dark broad leaves and long white stalks similar to celery , whereas light-green cabbage is grown in a head devoid of stalks. Additionally, bok choy is much leafier than other varieties of cabbage. Comparatively, bok choy leaves are much more tender than the firm, fan like leaves of green cabbage.

These compounds have interesting effects in the human body. At normal levels i. At unusually high levels i. While there is at least one reported case of a person effectively overdosing on bok choy an elderly diabetic woman who ate If you have a thyroid condition and you have any questions about eating bok choy or other cruciferous vegetables, consult with a medical professional. Brassica rapa ssp. Share this Post. The Basics. What Is It? Jump To The Recipes. Bok Choy FAQs. Find Chinese grocery stores and well-stocked conventional grocers; farmers markets and produce stands.

Choose Fresh, vibrant bunches without wilting, yellowing, holes, or damage. Prep Difficulty: Low - Simply wash the leaves and stems in cold water, making sure to get in between the stalks where dirt can build up. Use Can be eaten cooked or raw , the former being more common. Store Short Term: Refrigerate unwashed, days in a breathable plastic bag in the crisper Long Term: Blanch in boiling water 2 mins, drain and rinse with cold water, then freeze. Cooking - Bok choy can be eaten raw or cooked using a variety of methods.

Culinary Info. Back to How-To. Substitutions The different bok choy varieties i. Cuisines Exceptionally important in Chinese cooking, and in East Asia in general.

Flavour Pairings Bok choy is mild and versatile enough to use with a wide variety of dishes and flavours. Varieties Bok choy is commonly found in two main varieties: the standard white-stemmed type, and Shanghai Bok Choy , which has emerald green stems. Standard white bok choy. Green "Shanghai" Bok Choy. More Info. Back to Culinary Info. Nutrition Nutrition Facts. Vitamin C Pekinensis napa cabbage We call it pechay baguio in the Philippines. Chinensis bok choy Chinese cabbages falling under the Chinensis group do not form heads.

Recipes with Chinese cabbage Sukiyaki for Home Cooking. Bok Choy and Mushrooms in Oyster Sauce. Pad See Ew. Shrimp and Fish Balls Noodle Soup.