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)Dan Dan NoodlesLu Rou Fan (Taiwanese Braised Pork Rice)Bone 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 DumplingsMala Japchae (Sichuan-Spiced Glass Noodles)Smoky Seafood Jjamppong with Homemade Chili OilRed-Braised Osso Buco with Ginger-Scallion GremolataTom Yum Shabu-ShabuSinigang Ramen with Seared Pork BellyTom Kha Coconut Miso Ramen

Updated 2026-10-10