The Chinese cabbage or white bok choy has a thick white stem and smooth round leaves. The stems are crisp and juicy and the leaves are a bit like cabbage or silver beet. Sometimes Shanghai bok choy can be found, this has thick green stems and similar leaves but is generally smaller in size. All types of bok choy are suitable for quick cooking methods such as steaming and stir-frying. Use in the same way as you would cabbage or spinach. Miniature bok choy leaves are used in some green salad mixes.


Vegetable information kindly provided by www.vegetables.co.nz