Comments on: Stir-fried Baby Bok Choy

By: migoogle

migoogle — Fri, 28 Sep 2007 10:24:27 +0000

i love bokchoy over a hot little bowl of fragrant jasmine rice! whip out the chopstix and stuff your face!:)

By: MEL WOOD

MEL WOOD — Thu, 26 Oct 2006 07:24:27 +0000

Looks like those are a month-old pechay tagalog MM. If I am not mistaken, ang fully matured niyan ay 45 days.

Dito sa NZ ang tinatawag nating pechay baguio sa atin, ay tinatawag din nilang bok choy at kung minsan, Chinese cabbage. Pati iyong mestisong mustasa at pechay tagalog minsan ay may label na bok choy din sa mga supermarket. Pero sa akin, pareho lang ang tawag ko…petsay!

By: Toni

Toni — Wed, 25 Oct 2006 08:27:50 +0000

This looks easy enough to follow! I don’t think I’ve seen baby bok choy. Aha! Time to make a trip to Market! Market!

By: awi

awi — Wed, 25 Oct 2006 03:42:45 +0000

‘adolescent bok choy’ ;-) mwahaha! i love that phrase.

By: Lei

Lei — Wed, 25 Oct 2006 00:57:28 +0000

Hey thanks MM and everybody for the info. Really appreciate it. =)

By: Maria Clara

Maria Clara — Tue, 24 Oct 2006 16:39:24 +0000

The green gems look very inviting, begging to be picked up and tasty. I can eat the whole plate without the guilt of getting it into my hips and thighs! Simply delicious and not greasy.

By: edwin

edwin — Tue, 24 Oct 2006 14:10:00 +0000

bok choy, pechay or pak choy … they are all the same. in chinese, they all spell the same … ç™½èœ

in hongkong, they call the green color pechay as Shanghai Green Green, but locally we call it taiwan bokchoy or sometimes zhingkang.

what MM featured in this article is what we call DWARF CANTON BOKCHOY. Its totally different from the local pechay.

By: Maricel

Maricel — Tue, 24 Oct 2006 12:31:31 +0000

Lei, I think the Chinese pechay has wider stalks and is less leafy than bokchoy so whe you look ay them Chinese pechay is bottom heavy while bok choy is top heavy

By: Marketman

Marketman — Tue, 24 Oct 2006 11:15:49 +0000

Bok choy in cantonese is pak choy or close to pe-chay, I am guessing… Lei, I am not really sure what the difference is…but these ones above look like just small baby pechay as I traditionally know it in the local wet markets and that I used to grow in gradeschool…

By: Lei

Lei — Tue, 24 Oct 2006 11:07:38 +0000

MM sorry for the somewhat ignorant/stupid question of mine(in my opinion heehee) but I sometimes see leaves labelled as ‘chinese pechay’. They are definitely smaller in size than the usual native pechay, so can you consider them as bok choy already or not? How do you tell the difference if these is such?

Thanks in advance, I’ll try my best to go to Market!Marktet! to avail of those as I really liked them the first time I tried them in Singapore.