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Taiwanese Bok choy has long, slender stems, averaging 20-22 centimeters in length, that are connected to large, oval-shaped leaves. Compared to the common bok choy most consumers are familiar with in the market, Taiwanese Bok choy is leafier, and its petioles or stems are elongated, smooth, thin, flat, and white. The slightly crinkled leaves range in color from pale green to green-yellow and are pliable and crisp with prominent veins spanning across the surface. Taiwanese Bok choy is tender and succulent with an earthy, subtly sweet taste mixed with a hint of bitter, mustard-like flavors.
Seasons/Availability
Taiwanese Bok choy is available year-round, with a peak season in the fall through early spring.
Current Facts
Taiwanese Bok choy, botanically classified as Brassica rapa var. chinensis, is a slender, non-heading cabbage that is a member of the Brassicaceae or mustard family. Considered to be one of the rarer bok choy varieties, Taiwanese Bok choy is a fast-maturing green, typically harvested 3-4 weeks after sowing. Taiwanese Bok choy was developed for its tolerance to heat and is a popular specialty variety grown in home gardens. It is also favored for its tender nature as both the stems and leaves bear a similar, succulent consistency, and is predominately used in soups or lightly cooked applications.
Nutritional Value
Taiwanese Bok choy is an excellent source of vitamins A and C, which are antioxidants that can help promote better skin, dental health, and bone fortification. It also contains fiber, calcium, iron, vitamin B6, magnesium, and potassium.
Applications
Taiwanese Bok choy is best suited for both raw and cooked applications such as sautéing, steaming, braising, and boiling. The fresh greens can be chopped and mixed into a slaw, or they can be tossed into green salads with other raw vegetables. More popularly cooked, Taiwanese Bok choy is often used in Taiwanese cuisine and requires quick cooking to preserve its texture and delicate taste. Lightly steamed or sautéed with vegetables and meats, Taiwan Bok choy can be served as a main dish, mixed into noodle or rice dishes, or braised and served as a healthy side dish. The greens are also commonly incorporated into soups for a tender, juicy texture and can be used as a replacement for Napa cabbage or common bok choy in recipes. Taiwanese Bok choy pairs well with aromatics such as garlic, scallions, and ginger, mushrooms, eggplant, bell pepper, carrots, sesame seeds, tofu, meats such as beef, pork, and poultry, eggs, and soba noodles. The leaves and stems will keep up to one week when stored loosely wrapped and kept in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In the National Palace Museum in Taipei, Taiwan, the most famous work of art is a bok choy carved out of a single piece of white and green jade. Believed to have been moved from the Forbidden City in Beijing to Taiwan during the Chinese Civil War, the cabbage art piece is rumored to have belonged to Jin Fei, a consort of the Emperor during the Qing dynasty. The artist of the piece is unknown, but thousands of visitors flock to the museum daily to see the intricately carved bok choy rivaling the popularity of the Mona Lisa. There is even an edible replica created by the museum’s restaurant that hollows out a braised, baby bok choy and places two shrimp inside the cabbage to symbolize the insects found on the leaves of the jade stone.
Geography/History
The origins of Taiwanese Bok choy are mostly unknown, but it is believed to have been developed from the common bok choy that is native to China. Taiwanese Bok choy is a relatively new variety that was developed in Taiwan and can be found at local markets in Asia and Southeast Asia. It can also be found at Asian markets and specialty grocers in Europe and the United States.
Sanxia Evening Market
No. 9-8號, Section 1, Jieshou Rd, Sanxia District, New Taipei City, Taiwan 237
Taiwanese Bok choy is a fast-growing, slender cabbage that matures just 3-4 weeks after sowing. Known for its tender stems and leaves, it is a heat-tolerant variety perfect for soups and lightly cooked dishes. Rich in vitamins A and C, this rare bok choy variety also provides beneficial nutrients like calcium, magnesium, iron, fiber, and potassium, which support overall health, including skin, bones, and dental strength.
The jade bok choy of the National Palace Museum in Taipei was reportedly transported from Beijing's Forbidden City during the Chinese Civil War. It is cherished for its lifelike carving and historical ties to Jin Fei, a Qing dynasty imperial consort. The edible replica served at the museum's restaurant creatively uses shrimp to mimic the insects visible in the jade masterpiece's intricate design.
Nam Dae Mun Farmers Market
2350 Spring Rd SE Smyrna, GA 30080 United States
+1 (678) 309-0007
Taiwanese Bok choy is a newer variety derived from common bok choy, which is native to China. This vegetable was developed in Taiwan and is commonly available in local markets across Asia and Southeast Asia. You can also find it in Asian markets and specialty grocers throughout Europe and the United States.
Mercato
168 Jalan Bukit Bintang
55100 Kuala Lumpur KL
+60 3 2143 0066
Taiwanese Bok choy has long, slender white stems, averaging 20-22 centimeters, and large, oval-shaped leaves that are leafier than common bok choy. Its tender leaves range in color from pale green to green-yellow, are slightly crinkled, and have crisp, prominent veins. The vegetable offers a tender, succulent texture with an earthy, subtly sweet taste and a mild hint of bitter, mustard-like flavors.
99 Ranch Balboa
99 Ranch Market
5950 Balboa Ave #2712 San Diego CA 92111
1 (858) 300-8899
Taiwanese Bok choy pairs well with garlic, scallions, ginger, mushrooms, and other aromatics, along with ingredients like eggplant, bell peppers, carrots, sesame seeds, tofu, meats, eggs, and soba noodles. The greens can be used in both raw and cooked dishes, such as salads, soups, and stir-fries. They should be cooked quickly to maintain their texture and can be stored in the refrigerator crisper drawer for up to one week.
Taiwanese Bok choy, while its precise origins remain unclear, is considered a modern variety derived from the common bok choy native to China. This leafy green has grown in global popularity, featuring prominently in Asian markets across Southeast Asia and appearing increasingly in specialty grocers throughout Europe and the United States, making it an ingredient with rising international recognition.
Buford HWY Farmers Market
5600 Buford HWY NE Doraville GA 30340
(770) 455-0770
Taiwanese Bok choy is distinctively leafier than common bok choy, featuring elongated, smooth, thin, and flat white stems called petioles. The large, oval-shaped leaves are slightly crinkled, with prominent veins and textures that are crisp and pliable. Offering a blend of earthy and subtly sweet flavors, it also carries a light bitter, mustard-like undertone, making it tender and succulent in every bite.
San Pablo Supermarket
2368 El Portal Drive San Pablo CA 94806
(510) 215-0888
Taiwanese Bok choy is commonly featured in Taiwanese cuisine, often cooked quickly to preserve its delicate texture. Its versatility makes it suitable for soups, salads, slaws, and main dishes when paired with noodles, rice, or meats. The greens can substitute Napa cabbage in recipes and pair well with garlic, ginger, scallions, or sesame seeds. Store it in the refrigerator’s crisper drawer to maintain freshness for up to a week.
Taiwanese Bok choy belongs to the Brassicaceae family and is botanically classified as Brassica rapa var. chinensis. It uniquely matures quickly, ready for harvest within just 3-4 weeks of sowing, making it ideal for gardeners. Developed for heat tolerance, this rare variety is valued for its tender texture, with stalks and leaves sharing a succulent quality, especially when used in soups or light cooking applications.
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