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"
Fat choy For that reason, this product is a popular ingredient in dishes used for the Chinese New Year. It is enjoyed as an alternative to cellophane noodles. It is mostly used in Cantonese cuisine and Buddhist cuisine. It is sometimes used as a hot pot ingredient. Fat choy is also used in Vietnamese cuisine. It is called "tóc tiên" or "tóc thiêng" (literally "angel's hair") in Vietnamese. No significant difference between laboratory rats fed "Nostoc flagelliforme" and the control group was found in a study by Takenaka and coworkers. Fat choy Fat choy (; "Nostoc flagelliforme") is a terrestrial cyanobacterium (a