Bok Choy vs Pak Choi

Bok Choy vs Pak Choi: This is where things get interesting! Globally, these terms refer to the same plant (Brassica rapa subsp. chinensis) - different transliterations from Chinese languages, with "bok choy" being Cantonese for "white vegetable." However, Australia's NSW Department of Primary Industries has redefined these terms for commercial clarity: "buk choy" refers to white-stemmed varieties, while "pak choy" refers to green-stemmed varieties. Both have similar cooking properties - stems need longer cooking than leaves, add stems to dishes first. The mild, slightly sweet flavor works well in stir-fries and Western dishes like quiches, adding color and nutrition.