This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Red Bok choy has deep violet, oval-shaped leaf blades with translucent and succulent pale green stalks that join at a common, clustered base averaging 20-25 centimeters in length. The smooth, firm stems are crunchy, slightly curved, and aqueous. Connected to the stems, the crinkled leaves are crisp and pliable with prominent veins that span across the entire surface. Red Bok choy leaves are also characterized by their dark purple-red tops and dark green undersides. This coloring gives the leaves a more pronounced mustard flavor in comparison to other bok choy varieties. Red Bok choy has a crunchy, slightly fibrous consistency with a sweet, tangy, and earthy flavor.
Seasons/Availability
Red Bok choy is available year-round.
Current Facts
Red Bok choy, botanically classified as Brassica rapa var. chinensis, is a variety of non-heading Chinese cabbage that is a member of the Brassicaceae or mustard family. Considered to be one of the rarer varieties, Red Bok choy is also known by many other names including Red choy, Red Pak choi, and Dark-Red Pac choi. Red Bok choy can be harvested at the microgreen or baby leaf stage, or it can be grown to full maturity. With the varying sizes, Red Bok choy is extremely versatile in culinary applications, depending on the stage it is harvested in, and is favored for its use in both hot and cold dishes adding fresh, umami-like flavors.
Nutritional Value
Red Bok choy is an excellent source of vitamins A, C, and K, which can help boost the immune system and repair the skin. It also contains iron, calcium, and anthocyanins, which are the red pigments found in the leaves that act as antioxidants to provide anti-inflammatory properties to help heal the body and protect against further environmental damage.
Applications
Red Bok choy is best suited for raw and cooked applications such as steaming, boiling, blanching, braising, sautéing, and stir-frying. When raw, the leaves and stems can be finely chopped and added to salads and slaws or used as a vessel to dip into sauces and spreads. It is important to note that the deep red-purple color will fade with cooking and will transform into a dark green. Red Bok choy can also be lightly braised and served as a side dish, tossed into soups and stews, or lightly stir-fried with other vegetables and meats for a complete main course. It is highly used in Asian cuisine and is considered to be an all-purpose vegetable incorporated into many quick-cooking applications. Red Bok choy pairs well with cucumbers, bell peppers, carrots, celery, mushrooms, meats such as pork, poultry, and fish, tofu, ginger, garlic, and sesame seeds. The leaves and stems will keep 3-5 days when loosely stored in a plastic bag and kept in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In China, bok choy is traditionally dried in the sun and stored for extended use during the winter season. Each leaf is separated, blanched, and hung to dry in the sun until they obtain a delicate, brittle consistency. Dried bok choy leaves have been used for hundreds of years in China as a sustainable method to consume greens during the harsh winters and can last for over six months when stored properly. The dried leaves are predominately used in soups and reconstitute quickly once submerged in the broth. Choy Gon Tong, a well-known soup from the Canton region of China, utilizes dried bok choy along with pork bones, honey dates, and dried scallops to make a savory meal. This soup is also believed to help reduce coughs and mucus by rehydrating the airways and lungs.
Geography/History
Bok choy is native to China, originally from the Yangtze River Delta, where it has been cultivated for thousands of years. The exact origins of Red Bok choy are unknown, but it is believed to be a hybrid variety with minimal commercial production. Today Red Bok choy is available in limited supply at Asian markets and farming communities in Asia and Southeast Asia. It is also available in seed form through online seed catalogs for home garden use and through select specialty grocers in the United States, Canada, Europe, and Australia.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Red Bok Choy: This variety has unique deep violet leaves with dark green undersides, offering a more pronounced mustard flavor compared to other bok choy types. Its stems are pale green, slightly curved, and crunchy, contributing a fibrous yet succulent texture. With a sweet, tangy, and earthy flavor profile, Red Bok Choy adds colorful vibrancy and bold taste to diverse dishes, whether used raw or cooked.
Jr Organics
31030 Rodriguez Rd, Escondido, CA 92026
(760) 453-4144
RED BOKCHOY
at JR. ORGANIC FARMS…..Red Bok choy is a versatile vegetable ideal for raw or cooked dishes. Its leaves and stems can be enjoyed raw in salads, slaws, or as a dipping vessel. When cooked, the deep red-purple hue fades to dark green. It pairs wonderfully with cucumbers, carrots, mushrooms, meats, tofu, and flavors like ginger and garlic. For freshness, store it in a plastic bag in the fridge's crisper; it lasts 3-5 days. It's a staple in Asian cuisine and works well in quick-cooking recipes like stir-fries and soups.
Red Bok choy, a non-heading Chinese cabbage from the Brassicaceae family, is celebrated for its versatility, as it can be harvested at microgreen, baby leaf, or full maturity stages. It offers umami-like flavors that enhance both hot and cold dishes. Packed with nutrients, it provides vitamins A, C, and K, along with iron, calcium, and anthocyanins, powerful antioxidants that help reduce inflammation and protect against environmental damage while supporting immune health and skin repair.
From JR Organics…..Bok choy: Originating in China’s Yangtze River Delta, bok choy has been cultivated for thousands of years. Red Bok choy, a hybrid variety, remains rare, with limited commercial production. It can be found in Asian markets, farming communities in Asia and Southeast Asia, and occasionally specialty grocers in the U.S., Canada, Europe, and Australia. Home gardeners can also purchase Red Bok choy seeds through online seed catalogs.
Fresno Evergreen Farms
Fresno, CA
+15593854959
Bok choy fact: In China, bok choy is traditionally sun-dried for winter storage. Leaves are blanched, dried until brittle, and can last over six months when stored properly. These dried leaves are primarily used in soups like Choy Gon Tong, which combines dried bok choy, pork bones, honey dates, and dried scallops, and is thought to help ease coughs and mucus by hydrating airways and lungs.
Hukama Produce
Ramona, CA [email protected]
Red Bok choy features striking deep violet leaves with pale green stems, making it as visually appealing as it is flavorful. Its leaves have dark purple-red tops and green undersides, contributing to a more pronounced mustard flavor compared to other bok choy varieties. The stems are crunchy and slightly curved, while the leaves are crisp yet pliable. Its taste is a delightful combination of sweet, tangy, and earthy notes, complementing its fibrous yet succulent texture.
Ruth Jaime
(909) 395-7258
www.jaimefarms.com
Red Bok Choy Cabbage spotted at Santa Monica Farmers Market…..Red Bok Choy Cabbage is a rare variety of non-heading Chinese cabbage, botanically classified as Brassica rapa var. chinensis. Known by various names, including Red Pak choi, this cabbage can be harvested at different stages—microgreen, baby leaf, or full maturity—making it highly versatile. It adds fresh, umami-like flavors to hot or cold dishes, enriching culinary creations with its dynamic taste profile.
Mark Carpenter
+18058442799
Red Bok Choy Cabbage spotted at Santa Monica Farmers Market…...Red Bok Choy cabbage is likely a hybrid variety cultivated in limited quantities. While native to China, along with traditional bok choy, it has gained a presence in other parts of Asia, Southeast Asia, and beyond. It is obtainable as seeds for home gardening via online catalogs and available through select specialty grocers in regions such as the United States, Canada, Europe, and Australia.
is easiest, three is harder.
