Bok choy is a common vegetable in Chinese cuisine but it's not as common in American cooking. Here's a quick explanation of what bok choy is and how it's frequently used.See Transcript
Transcript:What Is Bok Choy?
Description of Bok Choy
Bok choy is actually classified as a cabbage, but bears little resemblance to the round European cabbages found in Western supermarkets, or to Napa cabbage, for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety are similar to Romaine lettuce. Another common name is "white cabbage." Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes.
Types of Bok Choy
Bok choy's popularity comes from its light, sweet flavor; crisp texture; and nutritional value. Not only is bok choy high in Vitamins A, C and calcium, but it is low in calories. In Asian markets, many more varieties are available. You can also find Shanghai and baby bok choy, a miniaturized version of bok choy. In China, the smaller varieties are valued for their tenderness. An added benefit is that recipes often call for them to be cooked whole, reducing preparation time.
About videos are made available on an "as is" basis, subject to the User Agreement