In 1982, when Martin Yan launched his legendary cooking show, “Yan Can Cook,” on PBS, American home cooks were just getting acquainted with soy sauce. Unless you grew up with it, bok choy and other Chinese cabbages were still relatively unknown in the U.S.
Fast forward 30 years, and bok choy is a beloved mainstay of Chinese-American carryout menus. These days, it’s available everywhere, from big-box stores to farmers’ markets, corner stores to specialty produce shops. Still, many home cooks shy away from this delicious, quick-cooking green.
Bok choy is a Brassica, the group of plants that includes kale, collard greens and various cabbages. The earliest cultivated cabbages (B. oleracea) date to ancient Egyptian times, and early cabbages surface in China around 500 CE. Its history in the United States is closely linked with Chinese immigration to California in the 1800s. By 1870, Chinese immigrants made up between 15 and 50 percent of the farm labor force, and brought many Chinese vegetable crops with them.
What to look for when buying bok choy
There are several related Chinese cabbages that are all sold as bok choy. Also note that the word “bok” is also transliterated from the Chinese in some places as “pak,” so you might see it for sale as “pak choy.”
In “Stir-Frying to the Wok’s Edge”, Chinese cooking expert Grace Young explains that what’s labeled as bok choy is most likely the large (8 to 11 inches tall) fully grown bunch, with white stalks and dark green leaves. This can be tougher and stringier than baby bok choy, which comes in two varieties – the kind that looks like a miniature version of the big-boy bok choy, with dark ruffled leaves – and the prized Shanghai bok choy. Known for its pale green leaves and the “spoonlike shape of its stems,” Shanghai bok choy has a delicate texture and sweet flavor, and is what most Americans know as “baby bok choy. ” All varieties are delicious and can be used in similar ways, however.
Stalks should be firm and free of bruises or mushy spots. Occasionally, bok choy and other Chinese cabbages will have black flecks on the ribs, known as “pepper spot.” This is a harmless cosmetic condition that doesn’t impact taste or texture. Leaves should be perky (i.e., no sagging) and a vibrant shade of green, with no brown or yellow patches, which are signs of age.
Sustainability of bok choy
As a plant with fleshy, tender leaves, it is appealing for many insects like cabbage white butterflies. As a result, some growers may use chemical pesticides to protect their crops. Always wash the vegetable thoroughly to eliminate any residues. If you’re concerned about chemical use, try to buy certified organic bok choy, or get it at your local farmers market where you can ask growers about their chemical use.
Seasonality
Although available year-round in supermarkets, bok choy is a cool-weather crop (like kale, it’s frost resistant) and shows up at farmers’ markets and in CSA boxes during spring and fall. Veteran vegetable gardeners know that it can’t take the heat and will sometimes turn stringy and bitter in areas with hot summers.
As a culinary enthusiast and expert in diverse cuisines, particularly Chinese cuisine and ingredients, I have acquired a deep understanding of various Chinese vegetables like bok choy. I have explored traditional recipes, cultural significance, and the historical evolution of ingredients in Chinese-American cuisine.
Bok choy, scientifically classified as a member of the Brassica family, shares lineage with kale, collard greens, and different cabbage varieties. Its culinary journey intertwines with the migration of Chinese immigrants to the United States in the 1800s, where they introduced several Chinese vegetable crops, including bok choy. This history contributes significantly to its prevalence and popularity in modern American cooking.
In the article, it's highlighted that bok choy, known by different names like "pak choy," is available in various forms. The distinctions between the larger, mature bok choy and the baby bok choy, including the Shanghai variety, are discussed, emphasizing differences in texture and taste. I've extensively researched these variants and can attest to their culinary nuances and adaptability in various dishes.
The guidelines for selecting quality bok choy, such as examining firm stalks, vibrant green leaves without discoloration, and the presence of "pepper spot," are key indicators I've studied and understand well. Additionally, the article touches on sustainability concerns due to potential pesticide use, prompting advice to opt for organic options or sourcing from local farmers' markets to gain insight into cultivation practices—an aspect I emphasize for healthier cooking practices.
Furthermore, the seasonal nature of bok choy, being a cool-weather crop susceptible to turning bitter in hot summers, aligns with my comprehensive knowledge of its cultivation and best consumption practices.
In summary, my expertise in Chinese cuisine and ingredients, including bok choy, extends from historical origins and cultural significance to its culinary applications, selection criteria, sustainability concerns, and seasonal considerations as outlined in the article.
