Baby Bok Choy
Estimated Inventory, 30 lbs : 12.50
This item was last sold on : 07/21/25
Description/Taste
Baby Bok Choy is small in size, averaging 7 to 15 centimeters in length, and grows in a loose rosette of overlapping, clustered stems connected to oval, spoon-shaped leaves. The stems, also known as petioles, are thick, firm, and slightly curved, showcasing a white hue. Baby Bok Choy stems have a crunchy, aqueous, and succulent consistency reminiscent of celery or a water chestnut. The dark green leaves appear at the tops of each stem and are deeply veined with a textured, crinkled surface. The leaves have a tender and crisp mouthfeel. Baby Bok Choy is edible raw or cooked and has a milder, sweeter flavor compared to regularly sized bok choy types. The stems and leaves have a green, subtly grassy, and sweet taste with faint mineral and peppery nuances.
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 subsp. chinensis, is a small, non-heading cabbage belonging to the Brassicaceae family. The herbaceous, cool-season species is a type of Chinese cabbage that was once localized to East Asia and has expanded in popularity worldwide as a culinary ingredient. Baby Bok Choy is a general descriptor for varieties harvested at an immature stage and cultivars specifically bred by seed companies to remain small. When Baby Bok Choy is collected young, it is typically harvested 30 to 35 days after sowing. Globally, Baby Bok Choy is known by many names, including Milky White Vegetable, Milk Cabbage, Milk Bok Choy, Nai Bai, Nai Bai Cai, and Nai You Bai Cai. Bok Choy is the Cantonese name, while Bai Cai is the Mandarin variation, roughly translating to “White Vegetable.” Baby Bok Choy is valued for its tender, crisp nature and milder flavor. It is also sought by chefs and home cooks for its fast-cooking times and versatility, incorporated into a wide array of savory culinary preparations.
Nutritional Value
Baby Bok Choy has not been extensively studied for its nutritional properties. Bok choy, in general, is a source of vitamins A, C, and K to strengthen the immune system, support faster wound healing in the body, and maintain healthy organs. Bok choy also provides fiber to aid digestion and minerals like calcium, potassium, magnesium, iron, and manganese. Calcium supports bone and teeth health, while potassium helps the body balance fluid levels. Magnesium assists in controlling daily nerve functions, iron develops the protein hemoglobin for oxygen transport through the bloodstream, and manganese contributes to energy production. In Traditional Chinese Medicine, bok choy is a cooling ingredient believed to help balance energy, or qi, in bodily organs.
Applications
Baby Bok Choy has a mild, green, and subtly sweet taste suited for raw and cooked preparations. The greens must be individually separated and washed to remove dirt and debris that may have been caught in the folds of the leaf base. Once cleaned, Baby Bok Choy can be chopped into salads and slaws. Most consumers choose to lightly cook the greens, and the stems are often added first, followed by the leaves, as the greens tend to finish heating faster. Worldwide, Baby Bok Choy is added to stir-fries and is cooked with aromatics like garlic, ginger, shallots, or green onions. The tender leaves and stems are also popularly served with soy sauce, oyster sauce, sesame oil, or chili sauces in Asia. In China and Taiwan, Baby Bok Choy is steamed, braised, or stir-fried, served as a simple side dish to seafood and meat, or added to rice and noodle dishes. The leaves are also simmered in claypot soups or placed as a base layer and aesthetic garnish to display other high-end ingredients on platters. In Japan, Baby Bok Choy is cooked into ramen or tossed with miso in salads. Baby Bok Choy requires less preparation time than regular-sized bok choy, making it a favorite addition to curries or grilled preparations in Thailand, coated in a chili-lime vinaigrette. In Korea, the greens are blanched and smothered in a fermented soybean paste, made into a variation of kimchi, or used in stews. Baby Bok Choy is also stir-fried in coconut milk and eaten in Malaysia's spicy vegetable dishes with chiles and peanuts. Outside of Asia, Baby Bok Choy is a fusion ingredient in dishes worldwide. Baby Bok Choy pairs well with meats like pork, beef, and poultry, as well as tofu, mushrooms, carrots, and herbs such as basil, cilantro, and mint. Whole, unwashed Baby Bok Choy will keep for 3 to 5 days when wrapped in a damp towel and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Bok choy is a traditional ingredient served in dishes during Chinese New Year, also known as Lunar New Year celebrations. The Chinese pronunciation of bok choy sounds similar to the phrase “one hundred fortunes.” This homophone has led bok choy to become a symbol for prosperity, longevity, and health. During Chinese New Year, bok choy is nicknamed the vegetable of “100 kinds of fortune and wealth,” and the greens are incorporated into many different celebratory dishes. The imagery of bok choy is also used as a symbol of good luck. Families and restaurants make dumplings in the shape of Baby Bok Choy, and lucky knot keychains also feature small bok choy charms to display around houses and give as gifts to family and friends for well-wishes.
Geography/History
Bok choy is native to China. Much of the history of the Chinese cabbage type is unknown, with scientists exploring possible origins within the Yangtze River Delta or the Yellow River Valley. Bok choy is a descendant of ancient Brassica species that have been cultivated for centuries, and over time, several types of bok choy have been created for culinary and medicinal use. During the 14th century, bok choy was introduced to Korea and later spread to parts of Southeast Asia sometime around the 16th century. Bok choy was also planted in Japan in the late 19th and 20th centuries. Historians hypothesize that Chinese immigrants carried bok choy to the United States in the 19th century, especially during the California Gold Rush. Today, bok choy has spread worldwide and has become a prevalent culinary ingredient. Baby Bok Choy is one of several types of bok choy found in commercial markets and is grown year-round for sale in fresh markets, wholesalers, and retailers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Choi's | San Diego CA | 858-900-1224 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| C 2 C | San Diego CA | 619-972-9345 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| Noble House Hotels & Resorts | San Diego CA | 619-276-4010 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| University Club | San Diego CA | 619-234-5200 |
| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Top of the Market | San Diego CA | 619-234-4867 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Fort Oak | San Diego CA | 619-795-6901 |
| The Santaluz Club Inc - Bistro Kitchen | San Diego CA | 858-759-3150 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Harney Poway Sushi | Poway CA | 760-533-0051 |
| The Bowl | San Diego CA | 619-813-5865 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Books and Records | San Diego CA | 619-310-5298 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Valley View Casino & Hotel | Valley Center CA | 760-291-5500 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| The Plot | Oceanside CA | 422-266-8200 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Huntress | San Diego CA | 619-955-5750 |
| Coral Del Mar | Del Mar CA | 858-449-6679 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Plant Based Meals | San Diego CA | 858-255-0590 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Public House 131 | San Diego CA | 858-537-0890 |
| The Shores | La Jolla CA | 858-459-8271 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Nobu | San Diego CA | 619-814-4124 |
| Southwestern Yacht Club | San Diego CA | 619-222-0438 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Roppongi (IB) | Imperial Beach CA | 858-456-8018 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Peohes | Coronado CA | 619-437-4474 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| The Barista Botanist | San Diego CA | 808-868-8639 |
| Culinary Concepts | San Diego CA | 619-865-1918 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Communion | San Diego CA | 619-606-5568 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Vista Valley | Vista CA | 760-758-2800 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
Recipe Ideas
Recipes that include Baby Bok Choy. One
is easiest, three is harder.
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