Bok choy is one of the most iconic and classic vegetables in the Asian family food tree. It’s old too: scientists have even discovered bok choy seeds along the Yangtze river that are six thousand years old! Although originally classified as its own species by renowned Swedish botanist Carl Linneaus, bok choy is so closely related to napa cabbage, field mustard, and even turnips that they are now all considered subspecies within the species Brassica Rapa.

The common western name for this plant originates from its Cantonese name Baak Choi, or literally “white vegetable”. While some varieties have larger or smaller green leaves (Shanghai Bok Choy is almost entirely leaf), the white stem of the plant can vary from a flash of white at the base of the bulb to a massive stalk taking ownership of most of the plant. In fact, some stems grow so big that, when separated from the base, are reminiscent of a Chinese soup spoon!