Bok choy (pak choi)

青江菜 qīngjiāngcài / bok choy

Flavor and role

A Chinese cabbage with crunchy spoon-shaped stems and tender leaves. Slightly sweet.

Typical dishes and uses

Served with beef noodle soup, stir-fried with oyster sauce, hot pot, ramen topping.

Substitutes

Inner napa cabbage leaves, spinach (leaves only), choy sum.

Storage

Wrap in plastic and refrigerate 4-5 days.

Main countries

China · Taiwan · HK

Used in this book

Taiwanese Beef Noodle Soup (牛肉麵)Bakso (Indonesian Beef Meatball Soup)Dan Dan NoodlesKare-KareLu Rou Fan (Taiwanese Braised Pork Rice)Oyster Omelette (Taiwanese O-a-tsian)House Sambal Bak Chor Mee with Lard CrispsPeppery Bak Kut Teh Ramen with Soy-Marinated EggBone Broth Red-Braised Beef Noodle SoupRed-Braised Beef Rice BowlHong Kong Crispy Noodle Cake with Shrimp and ChickenKhao Soi-Style Coconut Curry Dak-kalguksuDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteJapanese-Style Tantanmen (Sesame-Miso Soy Milk Ramen)Crispy Dan Dan Rice-Paper DumplingsGroundnut Soup Tantanmen-Style Ramen (Ghanaian × Japanese)Mala Japchae (Sichuan-Spiced Glass Noodles)Smoky Seafood Jjamppong with Homemade Chili OilMala Cheese Jjimdak (Sichuan × Korean)Oxtail Kare-Kare with Hand-Roasted Peanut Sauce and Homemade Ginisang BagoongKare-Kare Beef Udon with Shrimp-Paste Chili Oil (Filipino × Japanese)Yangzhou Clear-Stewed Lion's Head (Qing Dun Shizitou)Seafood Mee Goreng Mamak with Homemade Chili PasteRed-Braised Osso Buco with Ginger-Scallion GremolataOyster Omelette Fried Rice with Crispy LaceParippu Coconut Lentil Ramen (Sri Lankan × Japanese)Chicken Wonton Pepper Soup with Scent Leaf Oil (Nigerian x Cantonese)Tom Yum Shabu-ShabuSinigang Ramen with Seared Pork BellyGinger-Scallion Fish en Papillote with Soy Brown Butter (Chinese × French)Beef Thukpa with Hand-Pulled Noodles and Timur Chilli OilCoconut-Lemongrass Chicken Thukpa (Nepali × Thai)Tom Kha Coconut Miso RamenSpicy Sesame Soup Dumpling Bowl with Bok Choy

Updated 2026-10-10