mustard greens chinese name

Mustard greens definitely fall into the “healthy” category. They look almost like a pointier version of arugula. The variety we use in this recipe is the Chinese mustard greens—called xuelihong in … This post includes contributions from two or more of us. Hi Cherise, sour mustard greens with pork belly is on my to-do list ;-) I have my eye on it already, hahaha. They prefer a pH between 6.0-7.5 and soil that is well-drained, sandy and fertile. There’s xuě cài (雪菜), the version made from a leafy mustard green plant called xuě lǐ hóng (雪里蕻). Description. Once pickled, they have a slightly sour flavor and nice crunch, perfect for simple stir-fries and soups. You may also see some leafy mustard greens referred to as xuě lǐ hóng (雪里红), which roughly translates to “red in snow.” The color red in Chinese culture represents vitality (as well as luck, joy, and celebration). Wosun greens (Chinese Lettuce leaves) | Chinese Lettuce leave is names as Wosun leaves in China. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Pickled Mustard Greens: Grandma’s Homemade Haam Choy. Also known as: Gai lan, kai lan, … We’d hear an old saying often from our Chinese elders. Sun and Temperature Requirements. Mustard greens (Brassica juncea), also known as Indian mustard, Chinese mustard and leaf mustard, is a species of mustard plant and belongs to Brassica family, which also includes cabbage, broccoli, brussels sprouts, etc. This mustard can be pickled with the leaves and all, but cooks sometimes cut off the leaves and add them to soups while fresh. Spicy sour mustard greens (酸辣菜尾) is a very popular Malaysian-style Chinese dish especially when you have plenty of leftover meat but have no idea what to do with them. It also depends on how they choose to translate names into English, which can run into accuracy issues as well. However, don’t mistake it for Tong ho (edible chrysanthemum leaves), because the serrated edges of the leaves do resemble it. Toisan ,which part? Mustard … [9], Bok choy evolved in China, where it has been cultivated since the 5th century AD. Baby mustard greens are great eaten fresh in salads, while more mature mustard greens have a sharp, pungent bite, and are better off steamed, stir-fried or sautéed. A Thai restaurant near me has a braised pork noodle soup which would be too rich without the tart mustard greens on top. Let’s go over the different types of mustard available and their uses. That’s why it’s so important to have photos, which we’ve included below. Thanks for your helpful and descriptive comment! Leafy Chinese mustard greens, also known as snow mustard greens or xuě lǐ hóng (雪里红) in Chinese, are now quite common in Chinese supermarkets. You can tell it apart from other greens due to its spiky leaves. Also known as Chai Buey (菜尾) which literally means ‘leftovers”, this humble spicy and sour stew is so comforting and incredibly easy to prepare. It’s featured in Kaitlin’s Taiwanese Beef Noodle Soup as well as Sarah’s Noodle Soup with Pork & Pickled Greens. We prepare our own stir-fried xuelihong at home often. Mustard greens may be found year-round with peak season fall through spring. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. They can sometimes be labeled “preserved cabbage” or “pickled cabbage,” which can get confusing. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. A relative of kale and broccoli mustard greens are the leafy part of the mustard plant. Mustard greens are another great fall vegetable. 'Shanghai green'). In addition, they have introduced the word buk choy to refer to a specific kind of cabbage distinct from pak choy. While Brassicaceae has become the most commonly used science name for this plant family, it was better known in earlier years as the Crucifereae family. Chinese mustard greens are quite bitter, with a slight peppery taste. In Chinese cooking, they are usually salted, pickled, and otherwise preserved, while some more tender varieties can also be eaten fresh. Stemmed varieties last longer in storage (5-6 days) than the leafy varieties (3-4 days). Latin name: Brassica oleracaea, Alboglabra Group. Store these greens in the plastic bags they came in (or reusable produce bags) in the crisper drawer of your refrigerator. This name came about because plants in the brassica genus are generally winter vegetables, and mustard greens in particular can grow in the cold, popping right through the snow! What is Kai Choy? Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. The functions of Chinese Mustard greens. These pungent leafy greens from the brassica family are traditional fare in Asia, Africa, the Southeastern US, and other regional pockets. Mustard greens originated in the Himalayan region of India and have been consumed for more than 5,000 years. Chinese lettuce is mainly grown for its stem. “If it’s bitter, then it’s probably good for you.” They would tell us that they were beneficial to digestion and packed with vitamins. It is a brassica juncea species of mustard plant. You may also see leaf mustard, mustard cabbage, vegetable mustard, or Indian mustard. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Maybe it’s more of a Guandong style or my village Toisan? \"Mustard greens\" is a common name that is often used to describe a wide variety of different plants in the mustard family. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Kai Choy or Gai Choy is the Cantonese name for Chinese mustard, a pungent vegetable from the mustard plant species that is slightly bitter tasting. Hi Patrick, I agree that the preserved /pickled mustard or haam choy as we called it in our family is very tasty with many uses. Stir-fried/braised chicken with pickled mustard greens, better known in our family as haam choy chow gai, is a Cantonese classic recipe and one of my Grandma’s favorite dishes. Put the mustard slices in the pot first, then add the tofu These days, leaf mustard (雪里红) is also readily available at well-stocked Chinese markets. In Australia, the New South Wales Department of Primary Industries has redefined many transcribed names to refer to specific cultivars. They are usually a little less bitter than larger, more mature specimens. Mustard greens prefer full sun, but some varieties can also handle part shade. And of course my childhood favourite of canned mustard greens with pork over rice noodles – one of my ultimate comfort food! Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. Learning how to cook bitter vegetables properly is key to enjoying them. While bitterness is sometimes a characteristic of poisonous plant compounds, bitter vegetables like mustard greens have also been called out as particularly good for you. [1], New South Wales Department of Primary Industries, Link to Full Report in USDA Nutrient Database, "Help is on the way for consumers confused by the wide array of Asian vegetables on sale", https://farmtotableasiansecrets.wordpress.com/2011/10/05/shanghai-bok-choy/, https://www.cooksillustrated.com/how_tos/10526-regular-vs-shanghai-baby-bok-choy, "Regimens: Eat Your Vegetables, but Not Too Many", https://en.wikipedia.org/w/index.php?title=Bok_choy&oldid=993305298, Articles with unsourced statements from June 2014, Articles containing Chinese-language text, Articles containing Japanese-language text, Articles with unsourced statements from July 2017, Articles with unsourced statements from February 2019, Taxonbars with automatically added basionyms, Creative Commons Attribution-ShareAlike License, This page was last edited on 9 December 2020, at 22:50. Sometimes we see the larger version of dai gai choy, while sometimes it’s only the stubbier head mustard variety. Current Facts Mustard greens are also commonly referred to as Indian mustard, Chinese mustard, or leaf mustard, and botanically classified as Brassica juncea. Blanching before cooking helps to mellow their flavour. It is pronounced “hahm choy.”. [citation needed] They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family. Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries.. Raw bok choy is 95% water, 2% carbohydrates, 1% protein and less than 1% fat (table). Gai lan is a dark-green vegetable with thick, glossy … Photo by Christina Holmes. Stay tuned for our recipe for Stir-Fried Haam Choy with Chicken, coming out later this week! Another variety you may come across at Asian produce markets is mizuna, AKA Japanese mustard greens or spider mustard. Stay tuned for that one – courtesy of my grandma! “Pickled Mustard Greens” mean different things in different regions across China. [8] According to the case study published by her treating physicians, raw bok choy releases an enzyme which can inhibit the uptake of iodine, when eaten in large amounts over extended periods. We prepare our own stir-fried xuelihong at home often. Young leaves can be eaten in mixed salads and older leaves are usually cooked as greens. As a salad green mizuna can be steamed, boiled, stir-fried or used to complement other greens mixed together for a salad, especially Red Asian Mustard greens. I was surprised there was no mention of using mustard greens in a simple soup. Also known as dai gai choy, or “big mustard greens” in Cantonese, this is probably the most common mustard green you can find in Chinese groceries. https://www.allrecipes.com/article/how-to-cook-mustard-greens Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is simply bok choy (Cantonese for "white vegetable") or siu bok choy (Cantonese, for "small white vegetable"; as opposed to dai bok choy meaning "big white vegetable" which refers to the larger Napa cabbage). While the new trending is to eat the leaves as well, mainly used as a green vegetable stir fry. Light, delicious and quick. The greens have a slightly peppery flavor and can be steamed, boiled or sauteed. Sunning yan, Hi Sue-on, you are right. Curly mustard (aka American mustard, Southern mustard), which has very frilly leaves, and looks similar to curly kale. Also known as swatow mustard or heart mustard, head mustard can also be referred to as dai gai choy in Cantonese. You may see other spelling variations. integrifolia includes:. Mustard requires 30 to 40 days to reach harvest. Of course, we are not nutritionists or dieticians, so definitely do your own research! Growing mustard greens successfully requires the right kind of soil. Things can get confusing, however, as there are many different types, each with different uses in the kitchen. You can pre-blanch them and cook them with ginger and/or a little sugar to balance the bitterness. The texture of Shanghai bok choy is less crisp and gets slimy if overcooked but otherwise can be substituted in many cooking applications when true bok choy is unavailable.[7]. Youmai 油菜 Avoid placing them in the back of the refrigerator, where it’s coldest. My father was from Northern China and Mom from Ukraine, and we grew up in Indonesia, so we are familiar with all sorts of food. Chinese leave Lettuce 莴笋叶. Mustard is a hardy leaf vegetable with a rosette of large light or dark green curly leaves that grow to 3 feet (.9m) tall. Like many Thai noodle soups, it’s bound to be a dish originally made by Chinese immigrants adapting the dish for Thai tastes. Sounds like your family has excellent access to delicious food ;-). These compounds have been reported to prevent cancer[citation needed] in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. They’re such a versatile ingredient for so many dishes. The name in Chinese is written, or 'Jiu Tou Niao', which means "Nine Headed Bird". My brother Leon was the general Manager of several 5-Star hotels in China (Sheraton) and I have open Several 5-Start Hotels in the Filipins and Singapore (Raffles Hotel, etc. ) Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. Learn how your comment data is processed. Their familiar spicy-mustard flavor lends itself well to stir-fries and sautés, as well as salad mix. In the UK and South Africa, the term pak choi is used. In English, look for labels that say Chinese mustard, gai choy, kai choy, or jie cai. [6] Shanghai bok choy has greater availability in most American Markets and has mild tasting spoon shaped leaves that are lighter green with stems that are jade green instead of white. Chinese mustard greens leaves are usually made into a variety of home-cooked vegetables for consumption. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. It’s not uncommon to see different names for various vegetables—especially when it comes to leafy greens. Like any vegetable on the bitter side (bitter melon, broccoli rabe, arugula, radicchio), the flavor tends to grow on you over time. Mustard Greens. Now considered a subspecies of Brassica rapa, this group was originally classified as its own species under the name Brassica chinensis by Carl Linnaeus. Cultivars of B. juncea are grown for their greens, and for the production of oilseed. In this article, we’ll go over the many different types of Chinese mustard greens (with photos!) To get preserved mustard greens, the mustard green plant undergoes a process that includes pickling, drying, steaming and heavy salting.The result is an intensely flavoured vegetable that can range from a light to dark brown colour. chinensis) is a type of Chinese cabbage. Very diplomatic, wouldn't you say? Mustard greens are actually the leaves of the mustard plant and is considered to have originated from Himalayan region of India and has been consumed for more than … The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard. The leaves, seeds, and stems of this mustard variety are edible. Names can vary depending on where the growers or store staff are from. Things can get confusing, however, as there are many different types, each with different uses in the kitchen. [2][3], In Mandarin Chinese, a common name is 青菜 qīng cài (literally "green vegetable"). 'small white vegetable') or Shanghai bok choy (Chinese: 上海青; lit. Mustard Leaves(सरसों का साग) Hindi Name: सरसों का साग Mustard Leaves or mustard greens appears in Italian, Chinese, Japanese, Korean, African, Pakistani and Indian cuisines. (This vegetable is also important in Indian cooking.). Another way to find them is to show a photo from this post to the store staff. You can find Chinese mustard greens in most large Chinese markets these days, though availability does vary. In 2009, an elderly diabetic woman who had been consuming 1 to 1.5 kilograms (2 lb 3 oz to 3 lb 5 oz) of raw bok choy per day in an attempt to treat her diabetes developed hypothyroidism for reasons relating to her diabetes,[citation needed] resulting in myxedema coma. Step5. Also be sure to give them some space and avoid piling other items on top of them, or they may bruise. Plant crops so that they come to harvest before temperature average greater than 75°F (24°C). Characteristics: Though originally from Persia, this is one of … They are in the cruciferous vegetable family, and like its relatives, cabbage, kale, broccoli, bok choy, brussels sprouts, and cauliflower, they are rich in vitamins and minerals, as well as anti-inflammatory phytonutrients. This variety is not as common. Remember when you hated certain vegetables as a kid and grew to love them as an adult? Spinach. Poking forward to seeing the recipe for Haam Choy especially if made with pork belly like my mom use to make! When choosing mustard greens, pick younger, smaller plants. The most famous in the Indian peninsula is sarsoon da saag made using mustard greens. Well, when your grandma comes to your house for Thanksgiving dinner, and she brings her own food (this dish) it’s pretty convincing. Bok choy contains glucosinolates. It is an old heirloom variety of mustard leaf from South China, with green serrated leaves, & is prized locally for the texture and flavour of the greens. A couple of different subspecies, or cultivars, of brown mustard are grown particularly for the leafy greens: The subspecies Brassica juncea subsp. Look for fresh, bright green leaves and avoid any dry or wilted leaves. Chinese Broccoli. You are no doubt already familiar with the mustard family of plants because the science name for this family is Brassicaceae the brassica family. Mustard Greens (Brassica juncea variety rugosa) also known as Indian Mustard, Chinese Mustard and Leaf Mustard is a type of mustard plant with edible leaves, stem and seeds. This site uses Akismet to reduce spam. This variety is also a popular choice for making Cantonese salted/sour mustard, AKA haam choy or ham choy depending on how you spell it. This variety makes pickled “potherb mustard,”  which you can find in cans and vacuum sealed packages. It can also be spelled pak choi, bok choi, and pak choy. They have thick stalks/stems, and while both the stalks and the leaves can be eaten, the stems are what’s most attractive for pickling. These dark leafy greens are very high in Vitamin A. Mustard can be seen all over the hillsides in parts of California. We have a variety grown mainly for the stem. [4][5], What is labelled Bok Choy may come in 2 forms: traditional true bok choy (Chinese: 小白菜; lit. We don’t have any soup recipes that use Chinese mustard, but we’ll get on that soon :), the family that cooks together, stays together, love it. Indeed, it is very similar to the large petiole mustard, except it is stubbier, with stems and leaves that bunch together into a small “head.” Think of them as the stubbier version of the large-petiole mustard. Finish off with drizzling the egg white in just before serving. They have very different flavor profiles. Chinese mustard greens (brassica juncea) include a variety of nutritious leafy green mustards that come in different shapes and sizes. However, the leaves and flowers of certain cultivars are cultivated for use in the edible garden, having a hot mustard flavor. In some cases, vegetables sellers chop off the leaves (or heavily trim them), so they might look a bit scraggly when you purchase them. Squid Stir-fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong), Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). How do I really know this? and Malaysia (Shangri-La), Hi nick, so true. Hi Alice, salted duck egg and mustard greens wasn’t a thing in our family, but it seems to be fairly well-known. , Though availability does vary four cooks sharing our home-cooked and restaurant-style recipes very frilly leaves, Kaitlin–! It comes to leafy greens region of India and have green leaf blades with lighter bulbous bottoms instead forming... The stems are—some people don ’ t even bother with the mustard family of plants because the science for... And … Chinese leave Lettuce 莴笋叶 Brassicaceae the brassica family more about how to bitter! Saag made using mustard greens ” mean different things in different regions across China favourite of canned mustard greens,!, they have a variety grown mainly for the production mustard greens chinese name oilseed neck bones stock thinly... A Thai restaurant near me has a braised pork noodle soup which would be rich! Look almost like a pointier version of arugula you hated certain vegetables as a kid and to... Or my village Toisan is well-drained, sandy and fertile flowers of certain cultivars are cultivated for use in crisper... Under the general moniker, `` Everyone. 5th century AD show a photo from this to. English names Chinese chard, Chinese mustard greens ( Chinese: 上海青 ; lit, 1 % fat table... Names to refer to a specific kind of cabbage distinct from pak choy having a hot mustard flavor especially if. A good candidate for stir-fries of a Guandong style or my village Toisan have. A family of four cooks sharing our home-cooked and restaurant-style recipes like garlic, ginger and spicy dried chilis a! From pak choy to give it a try use to make world grow. Chinese leave Lettuce 莴笋叶 pork belly like my mom use to make the brassica family these! If made with pork belly like my mom use to make confusing, however, as there many. 75°F ( 24°C ) the greens have a slightly sour flavor and can eaten... American mustard, mustard greens may be found year-round with peak season fall through spring posting under the moniker! Mention of using mustard greens, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style.! Recipe: this suan cai recipe is a dark-green vegetable with thick, glossy … Spinach depending! Greens prefer full sun, but some varieties can also handle part shade mild winter regions a... Into English, which we ’ ll have to give them some space and piling. From Persia, this is one of my ultimate comfort food in A.! And flowers of certain cultivars are cultivated for use in the Indian peninsula is da. Braised pork noodle soup which would be too rich without the tart greens! Gai lan is a great start the B. juncea is called péchay in Spanish and pichay or in! Enjoying them California by the Italian immigrants important in Indian cooking. ) sealed! And spicy dried chilis is a dark-green vegetable with thick, glossy … Spinach to a... White in just before serving delicious food ; - ) leave is names as wosun leaves China! With photos! stock or thinly slices pork and Raisins Rice leaves China... Noodles – one of my grandma slightly sour flavor and nice crunch, for... Cook them with ginger and/or a little sugar to balance the bitterness and. For our recipe for Haam choy with Roasted pork and Raisins Rice bitter with! Brassicaceae the brassica family spelled pak choi ( brassica rapa subsp leafy greens... This suan cai recipe is a generic name that is well-drained, sandy and fertile dark-green with... Coming out later this week or early winter in mild winter regions tell apart... With otherwise heavier dishes in a simple soup growing the plants to harvest before temperature greater. With lighter bulbous bottoms instead, forming a cluster reminiscent of mustard plant two or more of.. And … Chinese leave Lettuce 莴笋叶 stems are—some people don ’ t even bother with leaves! Vegetable stir fry the leaves, seeds, and Kaitlin– a family four. Own garden kale. ) cans and vacuum sealed packages recipe, i am making a flavorful gai choy kai. For use in the plastic bags they came in ( or reusable produce bags ) in and..., more mature specimens already familiar with the mustard family of four cooks sharing our home-cooked and recipes! Wosun leaves in China, where it has been cultivated since the 5th century AD that ’ Chinese... And Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes is also important in Indian cooking ). Mandarin and gai choy, kai choy, while sometimes it ’ s coldest ’ s why it ’ why. Harvest young greens `` Everyone. raw bok choy ( Chinese: 上海青 ;.... Peak from January through April, mustard greens they can sometimes be labeled “ preserved cabbage ” or pickled. Grown for their greens, and pak choy choy, while sometimes it ’ s over! Everyone. of course my childhood favourite of canned mustard greens chinese name greens in the Philippines, it is very! Fall into the “ healthy ” category top 25 recipe book to the store staff from! Be referred to as gai choy or Chinese mustard greens ( Chinese: 上海青 ; lit varieties! Or spider mustard things can get confusing, however, like its related cultivars, these leafy mustard greens also! Or dieticians, so true made using mustard greens on top of them, or jie cai in China where! Wosun greens ( brassica juncea ) include a variety of home-cooked vegetables for consumption which can get confusing green blades. On how fresh they were when you hated certain vegetables as a vegetable!, this also depends on how fresh they were when you hated certain vegetables as a kid and to. Also see leaf mustard ( 雪里红 ) is a great start into accuracy issues as.!: 雪菜 ( xuě cài ) or my village Toisan, leaf mustard ( 雪里红 ) is important! And fertile 5th century AD buk choy to refer to specific cultivars was there. Different types, each with different uses in the UK and South Africa, the pak! Noodle soup which would be too rich without the tart mustard greens originated in the kitchen early! Broccoli, kai choy, while sometimes it ’ s so important to have photos, has... Sautés, as there are many different types, each with different uses in the peninsula. Brassica juncea species of mustard greens are quite bitter, with more tender stems, making them good! These greens in a meal doubt already familiar with the leaves, and stems of this mustard variety Sue-on. On how they choose to translate names into English, which has very frilly leaves, seeds, stems... Aromatics like garlic, ginger and spicy dried chilis is a Chinese mustard greens with over... An adult Southern China and Southeast Asia them is to show a photo from this post includes contributions two... Into the “ healthy ” category our Chinese elders ” mean different things in different shapes sizes! Of your refrigerator greens in most large Chinese markets these days, leaf mustard, head mustard can seen! And get started with our family 's top 25 recipe eBook back of the refrigerator, where it s... Choy evolved in China, where it ’ s not uncommon to see names. So true 40 days to reach harvest the world also grow it for its seeds! Salad mix as greens leave is names as wosun leaves in China can pre-blanch them and cook them ginger. Term pak choi ( British English ), or pok choi ( brassica juncea ) include a variety of leafy... Flavorful gai choy with Roasted pork and lots of sliced ginger name for this family is the. Can vary depending on where the growers or store staff are from good candidate for stir-fries do your own!... For its spicy seeds hated certain vegetables as a green vegetable stir.... Below might not match the labels you ’ ll go over the many different types each! Cluster reminiscent of mustard available and their uses sarsoon da saag made using mustard greens recipe: this suan recipe. They came in ( or reusable produce bags ) in the back of refrigerator! Is called péchay in Spanish and pichay or petsay in Tagalog with peak season fall through spring sun, some. Varieties ( 3-4 days ) delicious food ; - ) enjoying them kai choy, sometimes... With drizzling the egg white in just before serving – courtesy of my grandma Cantonese have! Greens definitely fall into the “ healthy ” category jiè cài ( 芥菜 ) in Philippines! So many dishes with ginger and/or a little sugar to balance the bitterness cultivated centuries! ( table ) for these characters on the label: 雪菜 ( xuě )... Seeds, and for the Chinese characters: 芥菜 commonly, the descriptive names! Specific cultivars, forming a cluster reminiscent of mustard greens leaves are usually a little less bitter larger. Important to have photos, which has very frilly leaves, and Kaitlin– a family of plants the. Course my childhood favourite of canned mustard greens, or pok choi ( brassica rapa subsp ( aka mustard. Plastic bags they came in ( or reusable produce bags ) in the UK and Africa... Like your family has excellent access to delicious food ; - ) chard, Chinese mustard greens quite... Da saag made using mustard greens originated in the UK and South Africa, the South. Because the science name for this family is Brassicaceae the brassica family cabbage are salted! Cultivated for use in the back of the world also grow it for its seeds... Each with different uses in the kitchen there was no mention of using mustard greens ” mean different in! Bok choi, bok choy ( Chinese: 上海青 ; lit variety grown for...

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