Baby Bok Choy
Baby Bok choy is the young, delicate and soft vegetable. Its spoon-shaped flesh green leafy blades are supported by juicy and pulpy white to pale green stems. Though the leaves are the most softer and delicate part of the plant, the production of Baby Bok choy makes for a tender plant.
Baby Bok choy is available thorough out the year.
(summer and early fall in New England)
Bok choy is just like Chinese cabbage. There are two types of Chinese cabbage: the Chinensis and the Pekinensis. Bok choy belongs to Chinensis family. Chinensis varieties do not form heads, rather they grow blades like leaf much like celery and mustard. Other names for Bok choy include Pak choy and Joy choy. Those cultivars include Ching-Chiang and Mei Qing Choi. A common name for Baby Bok choy is Shanghai.
Bok choy is fully rich with source of several carotenoids, especially beta carotene. Beta carotene has been scientifically proven to act as a dietary antioxidant.
Baby Bok choy is basically confined to Asian kitchens. It is also often used as a alternative for Napa cabbage. Baby Bok choy requires delicate cooking and quick fire applications. It can be added to soups, sautéed, steamed and eaten raw. Complimentary pairings include garlic, ginger, mushrooms, basil, cilantro, mint, sesame seeds and sesame sauce, soy sauce, tofu, pork, white fish, noodles, grains, chicken broth, light bodied vinegars, citrus, ginger and chiles.
Bok choy is native to China, originally confined to the Yangtze River Delta, where it has been cultivated for thousands of years. Its name is taken from the Chinese name for "soup spoon" because of the shape of its leaves. Bok choy found its way through trade way to Korea in the 14th century during the Joseon Dynasty where it would become a key ingredient in kimchi