Fresh Chinese cabbage (also called bok choy) on rustic wooden table

Bok choy is a popular vegetable used in Chinese cooking. A member of the cabbage family, bok choy is crisp in texture and light in flavor. Its white stalks and dark green leaves are packed with Vitamin A, Vitamin C, and calcium. Used in China for hundreds of years, bok choy can now be found in most U.S. supermarkets.

Head to your local grocery store or Asian supermarket. Look for bok choy with firm stalks and leaves. Avoid yellow and wilting leaves.

Cut and clean the vegetable. With a sharp knife, chop off the base of the bok choy. Rinse the stalks and leaves under running water.

Prepare your steamer. Fill the pot half way with water. Put the steaming rack in place.

Steam the bok choy. Once the water boils, place the cleaned bok choy leaves into your steamer. Cover and steam for 6 minutes or until the leaves are tender.

Serve the boy choy. Carefully remove the bok choy from the steamer. Sprinkle with salt or soy sauce.


Bok choy can also be boiled, sauteed or eaten raw. Bok choy pairs well with flavors like soy sauce, toasted sesame oil and hot peppers. Baby bok choy is smaller and more tender than regular bok choy. Bok choy is also called pak choi, pak choy and bok choi.


Wash your bok choy thoroughly before cooking.