Jade
Jade Shanghai Bok Choy
What it is
Shanghai bok choy, also known as baby bok choy, is a variety of Chinese cabbage. It features tender, pale green stalks and dark green, leafy tops. This vegetable is prized for its mild, slightly sweet flavor and crisp texture. It is a versatile ingredient that can be used in a wide range of dishes, from simple stir-fries to more complex braises. Its compact size makes it ideal for individual servings or as a colorful addition to mixed vegetable preparations.
How people cook with it
This vegetable is a staple in many Asian cuisines and is easily incorporated into everyday cooking.
- Quick stir-fries
- Steamed side dishes
- Soups and broths
- Braised preparations
To prepare, wash the Shanghai bok choy thoroughly to remove any grit. Trim the very bottom of the stalk if needed. You can cook it whole, or if the stalks are large, you can halve or quarter them lengthwise. It cooks very quickly, so avoid overcooking to maintain its crispness. It can be quickly sautéed with garlic and soy sauce, steamed until tender-crisp, or added to simmering soups during the last few minutes of cooking. The leaves will wilt down considerably as they cook.
How it differs from similar foods
Shanghai bok choy differs from larger, mature bok choy varieties by its smaller size and more tender stalks. The leaves are also generally more delicate. This makes it ideal for dishes where a quicker cooking time and a less robust texture are desired. Its mild flavor is also a key distinction.
Who it is for
Home cooks looking for a fresh, quick-cooking green vegetable will find this useful.
How to keep the rest
To keep the rest fresh, store unwashed Shanghai bok choy in a plastic bag in the crisper drawer of your refrigerator. It is best used within a few days of purchase to enjoy its peak freshness and texture. Avoid washing until just before you are ready to cook it.