Bok Choy Cabbage
Inventory, 30 lbs : 5.00
This item was last sold on : 05/26/17
Bok choy has flared jungle green leafy blades with thick translucent and succulent white stalks that join at a common base above the root. Though the plant is entirely edible, the leaves are the most tender and mild part of the plant. The stalks are firm and succulent with notable cabbage nuances and sweet undertones.
Bok choy is available year-round.
Bok choy is a type of Chinese cabbage. There are two species of Chinese cabbage: the Chinensis and the Pekinensis. Bok choy is a member of the Chinensis family. Chinensis varieties do not form heads, rather they grow leafy blades much like celery and mustard. Other names for Bok choy include pak choy and joy choy.
Although Bok choy is grown in Europe and America it is primarily confined to Asian cuisines, specifically Chinese. It is often used as a replacement for Napa cabbage. Bok choy is actually more delicate in cooking than in appearance. It can be added to soups, sautéed, steamed and eaten raw. As an all-purpose vegetable, it can add a warm, brothy and umami-like note to savory recipes. Complimentary pairings include garlic, ginger, mushrooms, soy sauce, tofu, pork, white fish, noodles, grains, chicken broth, light bodied vinegars, citrus, ginger and chiles.
In Singapore, where farm land is limited and population density is at maximum capacity, vertical farming is becoming the benchmark for sustainable, efficient commercial vegetable cultivation and food security. Bok choy is Singapore's vertical farming vegetable of choice where it is stacked and grown in 30-foot high automated towers. Nearly a 1/2 ton of Bok choy is harvested from the towers annually.
Bok choy is native to China, originally confined to the Yangtze River Delta, where it has been cultivated for thousands of years. Its name is derived from the Chinese name for "soup spoon" because of the shape of its leaves. Bok choy found its way via trade routes to Korea in the 14th century during the Joseon Dynasty where it would become a key ingredient in kimchi. Although Bok choy will be first and foremost associated with Chinese cuisine, as the result of the massive Chinese diaspora of the 19th century, it is now inherently embedded in cuisines throughout the Americas, especially within Central America and the Caribbean islands of Trinidad, Guyana, Jamaica and Cuba.
Restaurants currently purchasing this product as an ingredient for their menu.
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|Crab Catcher La Jolla||San Diego CA||858-454-9587|
|Culinary Concepts||San Diego CA||858-530-1885|
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|The Fantail Cafe||San Diego CA||619-398-8258|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6478|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Car's Jars||San Diego CA||619-278-8011|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Duke's La Jolla||La Jolla CA||858-454-1999|
|Two Seven Eight||San Diego CA||619-278-0080|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Mr A's||San Diego CA||619-239-1377|
|Pete's Premade Paleo||San Diego CA||770-359-8274|
|Brigantine La Mesa||La Mesa CA||619-465-1935|
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|The Abbey Catering||San Diego CA||619-471-5656|
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|Empire House Urban Palate||San Diego CA||619-688-9283|
|Searsucker Downtown||San Diego CA||619-233-7327|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Bishop School||San Diego CA||858-459-4021 x212|
|UCSD Food & Nutrition Department Hillcrest||San Diego CA||619-543-2764|
Recipes that include Bok Choy Cabbage. One is easiest, three is harder.
|Martha Stewart||Sauteed Bok Choy and Broccoli|
|Just a Pinch||Foiled-Steamed Spicy Ginger Soy Cod and Bok Choy|
|The Wheatless Kitchen||Spicy Roasted Bok Choy|
|The Woks Of Life||Basic Stir-Fried Bok Choy|
|Mind Body Green||Waist-Whittling Spicy Green Juice|
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