Baby bok choy is a type of cabbage that is smaller and has a milder flavor than regular bok choy. This highly nutritious vegetable is a staple in Asian cooking, where its versatility complements many dishes.
Bok choy, also called pak-choi or Chinese cabbage, is a cruciferous vegetable that has long been a staple of Asian cooking. Baby bok choy, or Shanghai bok choy, is smaller than regular bok choy and has pale green stems with slightly darker green leaves.
One cup of raw, shredded bok choy contains only nine calories. It is also relatively low in carbohydrates. Bok choy provides several minerals, including potassium, calcium, sodium, phosphorus and magnesium. It is a good source of vitamins C, A and K, and it also contains a wide spectrum of B-complex vitamins.
Baby bok choy cooks quickly, and adds a delicate flavor to soups. Pickle it for an unusual and refreshing appetizer, or julienne the leaves and quickly deep fry them for an interesting garnish for appetizers and entrees. Slice them in half lengthwise, and grill or saute them for a delicious accompaniment to chicken or fish.
References and ResourcesThe Cook's Thesaurus: Cabbages
USDA National Nutrient Database for Standard Reference: Cabbage, chinese (pak-choi), raw
"Uncommon Fruits and Vegetables"; Elizabeth Schneider; 1986.
"The Complete Book of Food Counts, 5th edition"; Corinne T. Netzer; 2000.