bok choy

noun

1. Asiatic plant grown for its cluster of edible white stalks with dark green leaves

• Syn: ↑bok choi, ↑pakchoi, ↑pak choi, ↑Chinese white cabbage, ↑Brassica rapa chinensis

• Hypernyms: ↑crucifer, ↑cruciferous plant

• Member Holonyms: ↑Brassica, ↑genus Brassica

2. elongated head of dark green leaves on thick white stalks

• Syn: ↑bok choi

• Hypernyms: ↑cabbage, ↑chou

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\\ˈbäkˈchȯi, -ˈjȯi\ noun

Etymology: Chinese (Cantonese) baahk-choi, literally, white vegetable

: a Chinese cabbage (Brassica chinensis) that forms an open head with long white stalks and green leaves

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/bok" choy"/

1. an Asian plant, Brassica rapa chinensis, of the mustard family, having a loose cluster of edible, dark-green leaves on white stalks.

2. the leaves and stalks of this plant cooked as a vegetable or eaten raw in salads.

Also, bok-choy, pak-choi, pakchoi.

[ < Chin dial. (Guangdong) baahk-chòi, akin to Chin báicài lit., white vegetable]

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bok choy /bok choiˈ/

noun

Another name for ↑Chinese cabbage (see under ↑china¹)

ORIGIN: Variant of ↑pak choi

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bok choy UK [ˌbɒk ˈtʃɔɪ] US [ˌbɑk ˈtʃɔɪ] noun [uncountable] mainly american

pak choi

Thesaurus: vegetables_hyponym types of vegetable_hypernym

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bok choy «BOK choy», noun.

a plant, Brassica rapa spp. chinensis, having thick pale stalks and green leaves, from the mustard family—Brassicaceae. Bok choy is often used in Chinese cuisine.

╂[< Chinese (Cantonese) pak choi white vegetable]

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['bäk 'choi]

n. Chinese cabbage of a variety with smooth-edged tapering leaves

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(US)) /ˈbɑːkˈʧoı/ (or Brit pak choi /ˈpɑːkˈʧoı/ noun [noncount]

: a type of cabbage originally from China that has green leaves with thick, white stems

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bok choy 7 [bok choy] [ˌbɒk ˈtʃɔɪ] [ˌbɑːk ˈtʃɔɪ] (NAmE) (BrE pak choi) noun uncountable

a type of ↑Chinese cabbage with long dark green leaves and thick white ↑stems

See also: ↑pak choi