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Shanghai Bok Choy
Inventory, bunch : 0
This item was last sold on : 07/17/18
Shanghai bok choy is a young, tender bok choy. It has spoon-shaped leaf blades that are kelly-green in color. These are supported by translucent and succulent white to pale green stalks that join at a common base above the root. The thin stalks are tender, crisp and succulent. Shanghai bok choy is sweet and mild in flavor, with notes of celery and cabbage, and sweet pea undertones.
Shanghai bok choy is available year-round.
Shanghai bok choy is is a variety of bok choy. It botanically classified as Brassica rapa chinensis. While the generic name “bok choy” refers to a white-stemmed vegetable with dark green, ruffled leaves, Shanghai bok choy is green-stemmed with long, smooth leaf blades. It is also referred to as Green bok choy, Green Stem bok choy and Shanghai greens. Because Shanghai Bok Choy is harvested when the leaves are at a tender stage – around 15 centimeters or less in length – it is also referred to as Baby bok choy.
Bok choy contains vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, potassium, calcium, folate and magnesium.
Shanghai bok choy can be eaten raw or cooked. Shred the stems and chop the leaves finely to add Shanghai bok choy to salads, or to use it as a garnish for soups. In Chinese cuisine, Shanghai bok choy is usually cooked in stir-fries and paired with flavor enhancers like oyster sauce and soy sauce, as well as chilli, garlic, onions, and sesame oil. The dish may be served alongside meat and pultry dishes. Shanghai bok choy is also good steamed or grilled. To use Shanghai bok choy, strip the outer leaves and chop off the hard base of the vegetable. Halve them or quarter them lengthways for quick cooking. To store Shanghai bok choy, keep them in a bag in the vegetable crisper section of the refrigerator. Use them within 2 to 3 days, before the leaves start to turn yellow.
In traditional Chinese medicine, bok choy is seen as a cooling vegetable that can help with calming fevers and coughs. It was traditionally crushed, and applied topically to help with rashes. Bok choy is seen as a noble vegetable that often appears on the table for feasts and wedding banquets.
Shanghai bok choy is commonly found throughout the world, especially in China, Korea, Japan and Southeast Asia. The exact origins of this variety of bok choy is unclear. However, bok choy is one of Asia’s oldest cultivated vegetables, and records of its use in China date back some 5,000 years. It spread to Korea and Japan, and was brought to North America by Chinese immigrants in the 19th century. Bok choy is easily crossbred, and today, there are many varieties of the vegetable in various sizes, shapes and shades. It grows in temperate regions, although varieties that stand up to the heat in the tropics have also been bred.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Cork and Craft||San Diego CA||858-618-2463|
|Dija Mara||Oceanside CA||760-231-5376|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|WaterBar||San Diego CA||619-308-6500|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Jake's Del Mar||Del Mar CA||858-755-2002|
Recipes that include Shanghai Bok Choy. One is easiest, three is harder.
|Season with Spice||Thai Coconut Soup with Bok Choy & Mushrooms|
|The Cookie Writer||Shanghai Bok Choy|
|Loaves and Dishes||Garlic Bacon Bok Choy|
|One Perfect Bite||Creamed Shanghai Bok Choy|
|Ang Sarap||Mee Goreng|