Vegetable
Shanghai Bok Choy
S tier
Shanghai bok choy has pale green stems and leaves rather than stark white petioles, with a softer, more buttery texture and slightly sweeter profile. Baby sizes dominate Western produce aisles as “baby bok choy.” Heads are compact and cook evenly without the thick woody bases of large white types. Halve or quarter and sear cut-side down, or wilt whole in soups. Ideal when you want a gentler green that still holds shape. Pair with sesame, chili crisp, or light chicken stock.
Track this ingredient
Characteristics
Preparations
Traits
History
Green-stemmed chinensis types around the Shanghai region became a distinct market class.
US retailers marketed baby Shanghai bok choy as a mild Asian green.
Green-stem baby heads overtook large white bok choy in many Western stores.
Shanghai-type babies remained the default convenience bok choy.