Bok choy Bok choy Bok choy, pak choi or pok choi (; "Brassica rapa" subsp. "chinensis") is a type of Chinese cabbage. "Chinensis" varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery. "Chinensis" varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name "Brassica chinensis" by Linnaeus. Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the "chinensis" variety is "bok choy"
Vegetable chip or deep-fried, chips may be prepared in a multi-stage process, starting with a dough made from cassava flour. The dough is steamed, thinly sliced, dried, and then fried in oil. This style of cassava flour chips is a popular food in India, Indonesia, Malaysia and the Philippines. Vegetable chips may be consumed as a snack food, and may be accompanied with various dips such as salsa, guacamole, and bean dips. They are also used as a topping for soups, salads and other dishes. In the United States, varieties of vegetable chips are mass-produced and purveyed in supermarkets. Brands of vegetable