a variety of Chinese cabbage having pale-green stalks and dark-green leaves
Origin of bok choyCantonese, literally , white vegetable
also pak choi
A plant (Brassica rapa subsp. chinensis) in the mustard family, having a loose head of dark green leaves with thick white stems and eaten as a vegetable in eastern Asian cuisine. Also called Chinese cabbage.
Origin of bok choyCantonese baak6 coi3, from Middle Chinese p&hhook;a&tricolon;jk tshaj` (also the source of Mandarin báicài) : p&hhook;a&tricolon;jk, white + tshaj`, vegetable.
- Chinese cabbage, Brassica rapa chinensis, an East Asian leafy vegetable related to the Western cabbage.
From Cantonese 白菜 (baak6 coi3, “white vegetable”).