There is no real difference between Pak Choy and Bok Choy. Pak Choy and Bok Choy are two different terms that refer to the same leafy Chinese cabbage species. Most often, British call this cabbage Pak Choy, whereas Americans call it Bok Choy.
Not many people do not know that both Pak Choy and Bok Choy stand for the same cabbage species. The scientific name of Pak Choy or Bok Choy is Brassica rapa, and this green leafy vegetable is often used in Chinese cuisine. Furthermore, Pak Choy is vastly grown in Asian countries such as the Philippines, China, and Vietnam. However, this vegetable, with its tender sweetness, has captured the hearts of continental chefs and continental food lovers, as well.
Key Areas Covered
1. What is Pak Choy
– Definition, Features
2. What is Bok Choy
– Definition, Features
3. Similarities – Pak Choy and Bok Choy
– Outline of Common Features
4. Difference Between Pak Choy and Bok Choy
– Comparison of Key Differences
Pak Choy, Bok Choy, Chinese Cabbage
What is Pak Choy
Pak Choy is the term used for Chinese cabbage in most of the Common Wealth countries and countries like Australia, the UK, and South Africa. Chinese chard, Chinese mustard, Spoon cabbage, and celery mustard are some other names used to refer to this same cabbage variant all over the world.
Mandarin speakers in China call Pak Choyas yóu cài. This literally means “oil vegetable.” This is because the cooking oil used in China is most frequently extracted from the seeds of Pak Choy vegetables. However, Shanghainese speakers call Pak Choy as qīng cài. It literally means “ blue-green vegetable.”
Pak Choy is a cabbage with succulent white stems and dark green leaves that grow upright. They usually rise up to 12-18 inches in height. Similar to any other cabbage species, Pak Choy is a leafy vegetable with a quite low-calorie profile. This vegetable is a rich source of Vitamin C and Vitamin A. Furthermore, Pak Choy is also rich in antioxidants and dietary fiber. Pak Choy consumption is also beneficial for removing bad cholesterol concentrations from the human body. Moreover, small glucosinolate does available in Pak Choy is believed to be supportive towards cancer patients.
Pak Choy usually gives your taste buds a little mustardy flavor. Therefore, we can also use this vegetable in dishes such as stir-fries, noodles, soups, and meat. However, young Pak Choy leaves are mixed in salads due to their milder taste. Furthermore, the crunchier texture of raw Pak Choy makes it a perfect additive for sandwiches. Pak Choy can also be incorporated into your regular coleslaw recipe as a substitute for cabbage due to its sweeter flavor profile.
What is Bok Choy
Bok Choy is just another name for Pak Choy. In brief, both Pak Choy and Bok Choy are two terms that refer to the same Chinese cabbage species with leafy green leaves and white stems.
Similarities Between Pak Choy and Bok Choy
- Pak Choy and Bok Choy are two different terms that refer to the same leafy Chinese cabbage vegetable.
- The scientific name of Pak Choy or Bok Choy is Brassica rapa.
- They both share a mustardy-sweet flavor profile and we use them in many dishes such as salads, sandwiches, stir-fries, noodles, soups, meat dishes, and in your coleslaw recipes.
- Moreover, Pak Choy and Bok Choy are a cabbage variants rich in vitamin C, A, antioxidants, and dietary fiber.
Difference Between Pak Choy and Bok Choy
There is no real difference between Pak Choy and Bok Choy. In fact, they are two terms that refer to the same Chinese cabbage variant. The name Pak Choy is mainly used in British English, while Bok Choy is mainly used by Americans.
There is no real difference between Pak Choy and Bok Choy as they both refer to the same Chinese cabbage variant with succulent white stems and dark green leaves. Though it is a Chinese cabbage, chefs all around the world use this vegetable in thousands of Western and Eastern recipes alike.