Baby Bok Choy
Estimated Inventory, 30 lbs : 12.05
This item was last sold on : 06/30/25
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.
| Roppongi (IB) | Imperial Beach CA | 858-456-8018 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Nobu | San Diego CA | 619-814-4124 |
| Something Homemade | Vista CA | 858-245-1004 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Fortunate Son | San Diego CA | 619-806-6121 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Comma | San Diego CA | 619-802-9183 |
| The Shores | La Jolla CA | 858-459-8271 |
| Burgo Direct | Chula Vista CA | 619-793-2325 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| The Barista Botanist | San Diego CA | 808-868-8639 |
| Top of the Market | San Diego CA | 619-234-4867 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Peohes | Coronado CA | 619-437-4474 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| Pizza Kaiju | San Diego CA | 619-240-2716 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| The Bowl | San Diego CA | 619-813-5865 |
| Public House 131 | San Diego CA | 858-537-0890 |
| Lumi | San Diego CA | 619-955-5750 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Choi's | San Diego CA | 858-900-1224 |
| Huntress | San Diego CA | 619-955-5750 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Humphrey's | San Diego CA | 619-224-3577 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| The Plot | Oceanside CA | 422-266-8200 |
| Southwestern Yacht Club | San Diego CA | 619-222-0438 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Plant Based Meals | San Diego CA | 858-255-0590 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| C 2 C | San Diego CA | 619-972-9345 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Culinary Concepts | San Diego CA | 619-865-1918 |
Recipe Ideas
Recipes that include Baby Bok Choy. One
is easiest, three is harder.
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