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.
A variety of Chinese cabbage having pale-green stalks and dark-green leaves.
Origin of bok-choy
- Cantonese baak6 coi3 from Middle Chinese pfiaːjk tshaj` (also the source of Mandarin báicài) pfiaːjk white tshaj` vegetable
From American Heritage Dictionary of the English Language, 5th Edition
- From Cantonese 白菜 (baak6 coi3, “white vegetable”).