i can't actually parse that photo on this jankyass hostal-monitor so i'll have to reserve my judgment until a sampler platter of chinese broccolis is cooked for me (hint, hint). Nicht viele wissen, dass sowohl Pak Choy als auch Bok Choy für dasselbe Blattgemüse, Chinakohl wissenschaftlich Brassica rapa . Bok choy, also known as leafy Chinese-cabbage, is one of the popular vegetables in the mainland China, Philippines, Vietnam and other East-Asian regions.At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Some are even called baby choy. Niet veel mensen zijn zich bewust van het feit dat zowel Pak Choy als Bok Choy voor dezelfde bladgroente staan, de Chinese kool wetenschappelijk bekend als Brassica rapa . Pak Choy vs Bok Choy . are all basically the same thing. Regular bok choy has white stalks and dark green leaves with a crinkly texture, while Shanghai bok choy boasts wide, jade-colored stalks shaped like soupspoons. Yu choy (choy sum) can be used as an alternative to bok choy. So looking at the packages may tell you if you have a standard and a baby. Bok choy nutrition facts. Chinese kool, die veel gebruikt wordt in de Chinese keuken, zijn er twee duidelijk verschillende ondersoorten die vandaag bekend staan in de culinaire wereld, namelijk Pekinensis of Napa Cabbage … When substituting bok choy with yu choy do remember to add a few drops of lemon to kill its mild bitter taste. Chinakohl, weit verbreitet in der chinesischen Küche, gibt es in der kulinarischen Welt zwei deutlich verschiedene Unterarten, nämlich Pekinensis oder Napakohl oder Chinensis im Volksmund bekannt als Bok Choy oder Pak Choy . Bok Choy, Bok choi, Pak choy, Pak choi, choy sum, Shanghai Pak Choi , etc. Spinach. Pak Choy vs Bok Choy . thus, bok choy harvesed at any size, choy sum at any size, gailans AND on choys are all "chinese broccoliS" (the plural embraces diversity). While we found that Shanghai has a milder, more celery-like flavor compared to the more mineral-like taste of regular bok choy, both work equally well in our recipes. Additionally, it also acts as a taste enhancer. Some of it is a translation problem and some is variants of the plant.