Bok choy, also called pak choi or pok choi, is one of two main types of leafy green vegetable known as Chinese cabbage. The cruciferous vegetable belongs to the mustard family along with cabbage, turnips, broccoli, and kale.
Though its closely related to the headed cabbage you’re likely familiar with, bok choy looks kind of like a celery/lettuce hybrid. The entire plant is edible, from its thick, clustered stalks to its dark green leaves.
One of the most common ways to cook bok choy is in a stir-fry, as it’s super quick and easy. All you need is a wok or frying pan, a few simple ingredients, and about 10 minutes.
Pro-tip from the test kitchen: Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.
Bok choy is rich in vitamins A (supports eye health), C (boosts immune function), and K (promotes bone and heart health).
It’s also a good source of potassium, which can lower your blood pressure and risk of stroke, and calcium, which is essential to build and maintain strong bones.
Though it’s packed with vitamins and nutrients, bok choy is extremely low in calories (about 9 calories per cup).