Bok choy, pak choi, or Tatsoï
Bok choy, pak choi, or Tatsoï
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Other Names

Brassica rapa ssp.chinensis

French: Bok choy

Other names: Pak Choy, "Soup spoon," because of the shape of its leaves; Chinese mustard

from the Chinese for "soup spoon," because of the roundness of its leaves


This edible plant has large leaves which fan out at the top of the stalk. Unlike its relative, Swiss chard, its leaves are smoother and its stalks firmer.

Bok choy or pak choy was used in Chinese cooking as far back as the fifth century. It can also be called mustard cabbage, Chinese celery or Peking cabbage (Brassica pekinensis). It is, in fact, a variety halfway between cabbage and Romaine lettuce. It was at one time also known as ice cabbage, because of its translucent colour. This particular colour, as well as the shape created by its long blond leaves, has inspired many Chinese artists to reproduce it in high quality jades.

Pumpkin gnocchi with baby bok choy and a mushroom consommé
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver

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