When it comes to bok choy , there are actually dissimilar varieties to choose from . Two common types are standard bok choy and Shanghai bok choy . While they are both part of the same veggie class , they have some distinguishable differences .
1 . visual aspect : – Standard bok choy : This variety has dark dark-green leave and creamy white stalks . The leaves are typically broad and fluent , while the stalks are chummy and crunchy . – Shanghai bok choy : On the other mitt , Shanghai bok choy has promising fleeceable leaves and sick green stalks . The leaves are usually more lithe and have a more or less crease grain .
2 . Size : – Standard bok choy : This type of bok choy is often gravid in size compare to Shanghai bok choy . The leaves can grow up to 12 column inch long , and the stalk can accomplish a standardised distance . – Shanghai bok choy : In contrast , Shanghai bok choy is generally small and more delicate . The leave-taking are typically around 6 - 8 column inch long , and the stalks are thinner and shorter .
3 . Flavor : – Standard bok choy : The flavor of standard bok choy is often account as mild and slightly sweet . Both the leaves and stalks are edible and can be enjoyed raw or fix . The stalks have a crisp texture when cooked and hold a bit of their crunchiness . – Shanghai bok choy : Shanghai bok choy also has a mild flavor , but it is slightly more tender compare to standard bok choy . The parting are tender and cook quickly , while the stem have a delicate , red-hot grain when cooked .
4 . Culinary uses : – stock bok choy : This mixed bag of bok choy is commonly used in ado - fries , soups , and Asian - revolutionize dishes . The inflexible leaves and thick stalks hold up well in cooking , make it a various ingredient . – Shanghai bok choy : Shanghai bok choy is often used in similar ways as received bok choy but is especially democratic in Taiwanese cuisine . Its attendant leaves and delicate stalks are great for prompt ado - fries or lightly sautéing .
Both types of bok choy are pack with nutrients and are peachy addition to a healthy dieting . They are both humbled in kilogram calorie , gamy in fiber , and copious in vitamins A , C , and K. integrate them into your meals can allow for a range of health benefits .
In my personal experience , I have found that standard bok choy is more readily available in grocery stores and markets . Its large size makes it a good selection when I need to feed a large crowd or want to add more grain to a dish . On the other hand , Shanghai bok choy is a groovy pick when I want a more delicate and tender bok choy experience , especially in dish where it is the star ingredient .
While both received bok choy and Shanghai bok choy belong to the same veggie category , they differ in visual aspect , size of it , flavour , and culinary uses . Experimenting with both types can add variety to your meal and grant you to search unlike textures and flavors in your cooking .
Caroline Bates
