Baby Bok Choy
Estimated Inventory, 30 lbs : 5.36
This item was last sold on : 01/01/25
Description/Taste
Baby Bok choy is a young, petite, and tender cabbage, averaging 10-12 centimeters in length, and has a bulb-like base consisting of clustered stems connected to oval, flat leaves. The stems, also known as petioles, are thick, firm, and slightly curved, ranging in color from white to pale green, depending on the variety. The delicate leaves are dark green to light green and are crisp, smooth, and wide. Baby Bok choy is tender and crunchy with a sweet, fresh green flavor.
Seasons/Availability
Baby Bok choy is available year-round, with peak-seasons in the early spring and fall.
Current Facts
Baby Bok choy, botanically classified as Brassica rapa susbp. chinensis, is a small, non-heading cabbage that grows green blades and is a member of the Brassicaceae family along with broccoli, kale, and mustard. Native to China, Baby Bok choy is an early-harvested, compact plant that is more tender and sweeter than its mature counterparts. Bok choy translates from Chinese to mean “white cabbage,” and there are multiple varieties of Baby Bok choy with varying sizes and colors ranging from dark green leaves with white stems to green leaves with pale green stems. Baby Bok choy is also known by many different names due to differing Asian dialects and is mostly found under Pak choy, Spoon Cabbage, Bok choi, and Pak choi. The small cabbages are favored for their mild taste, tender consistency, and high nutritional properties, predominately used in salads, soups, stir-fries, and side dishes.
Nutritional Value
Baby Bok choy is an excellent source of vitamins A, C, and K, and beta-carotene, which are antioxidants that help the body fight against environmental aggressors and is a good source of fiber to stimulate digestion. The greens also contain calcium, potassium, vitamin B6, magnesium, and folate to help support bone strength and fight against inflammation.
Applications
Baby Bok choy is best suited for both raw and cooked applications such as stir-frying, braising, grilling, steaming, boiling, and sautéing. The tender nature of the stem and leaves is showcased when chopped and tossed into fresh green salads, or the raw leaves can be mixed into a slaw with carrots and garlic. In cooked applications, Baby Bok choy can be sliced in half and added to soups, quickly cooked in stir-fries with other vegetables, mixed into noodle dishes, or tossed with cooked meats and rice. One advantage of Baby Bok choy is the vegetable’s fast cooking time and small shape. The curved leaves provide a pleasing aesthetic in dishes and do not need to be finely chopped to retain a tender texture. Baby Bok choy pairs well with aromatics such as garlic and ginger, mushrooms, bell pepper, broccoli, carrots, herbs such as basil, cilantro, and mint, sesame seeds, sauces such as soy, hoisin, and oyster, tofu, meats such as poultry, pork, and white fish, noodles, chicken broth, and light-bodied vinegars. The leaves and stems will keep up to three days when loosely stored in a plastic bag and kept in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In traditional Chinese medicine, Bok choy is considered to be a cooling ingredient that can help balance energy in organs such as the kidneys, lungs, stomach, brain, and gall bladder. The cabbage first became well-known when it was mentioned in the acclaimed Compendium of Materia Medica, which is a comprehensive book recording traditional Chinese medicine practices, written by 16th-century Chinese pharmacist Li Shizhen. In the book, Shizhen wrote about the disease-fighting properties of bok choy, and since the book was published, bok choy has become a staple ingredient in Asian cooking. Bok choy is also believed to help improve digestion, detox and lubricate the intestines, and boost metabolism.
Geography/History
Bok choy is native to China, originally from the Yangtze River Delta, where it has been cultivated for thousands of years. In the 14th century, bok choy was transported via trade routes to Korea during the Joseon Dynasty, where it would become a key ingredient in kimchi. It was later introduced to Southeast Asia in the 16th century and Europe in the 19th century. Today Baby Bok choy is still widely cultivated across Asia and Southeast Asia, and it is also grown and sold at farmers markets and specialty grocers in Australia, South Africa, Europe, Canada, South America, the Caribbean, Central America, and the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Nobu | San Diego CA | 619-814-4124 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Catamaran | San Diego CA | 858-488-1081 |
| Mesa College | San Diego CA | 619-388-2240 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Common Theory | San Diego CA | 858-384-7974 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| The Compass | Carlsbad CA | 760-434-1900 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| The Bowl | San Diego CA | 619-813-5865 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Huntress (Banquet) | San Diego CA | 619-955-5750 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Adobo House | San Diego CA | 619-990-8340 |
| Lumi | San Diego CA | 619-955-5750 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Peohes | Coronado CA | 619-437-4474 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Always Hungry Grocery & Goods | Oceanside CA | 215-990-3764 |
| The Plot Restaurant (Costa Mesa) | Costa Mesa CA | 714-852-3181 |
| Communion | San Diego CA | 619-606-5568 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| UCSD La Jolla (Pritikin Intensive) | San Diego CA | 858-657-6473 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Tap Room Beer Co. | San Diego CA | 619-539-7738 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Kaluu | San Diego CA | 619-338-9655 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Sago | Encinitas CA | 858-382-4047 |
Recipe Ideas
Recipes that include Baby Bok Choy. One
is easiest, three is harder.
