Bok choy

Bok choy, also known as pak choi, is a type of Chinese cabbage belonging to the brassica family. The term "bok choy" translates to "white vegetable" in Cantonese, which refers to the white stems of the plant. In Hebrew, it is known as בוק צ'וי. Other relevant translations include bok choy in Spanish, pak choi in French, and bok choy in German. This leafy green vegetable is widely used in Asian cuisine, particularly in Chinese, Vietnamese, and Thai dishes. It is known for its crisp texture and mild flavor, making it a versatile ingredient in stir-fries, soups, and salads. Bok choy is rich in vitamins A, C, and K, as well as calcium and iron, contributing to its nutritional value. The vegetable is typically harvested when it is young and tender, usually within 60 days of planting. It is available in various sizes and shapes, with the most common types being baby bok choy and the larger, more mature heads.