Bok choy

cabbage with thickly-veined leaves and a mild taste, Chinese cabbage

Chinese cabbage (Brassica rapa subspecies, see below) is a Chinese leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage and of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification.
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Noun
1. Asiatic plant grown for its cluster of edible white stalks with dark green leaves
(synonym) bok choi, pakchoi, Chinese white cabbage, Brassica rapa chinensis
(hypernym) crucifer, cruciferous plant
(member-holonym) Brassica, genus Brassica
2. elongated head of dark green leaves on thick white stalks
(synonym) bok choi
(hypernym) cabbage, chou

A Chinese cabbage with white stems and broad, dark green leaves. Shanghai or baby bok choy is smaller and has a more delicate flavor. Steamed, blanched or used in soups and stir-fries, bok choy imparts a refreshing, mildly bitter taste. Chose stalks that are crisp with unblemished leaves.