1.
bok choy; pak choi
A leafy green Chinese vegetable widely used in Japanese and Asian cooking. Has thick white stalks and dark green leaves.
チンゲン菜を炒めた。
I stir-fried the bok choy.
チンゲン菜はクリーム煮にしてもおいしい。
Bok choy is also delicious when stewed in cream.
スーパーでチンゲン菜が安かったので、中華スープに入れることにした。
Bok choy was cheap at the supermarket, so I decided to put it in Chinese soup.
USAGE:
チンゲン菜 is the standard Japanese name for bok choy, borrowed from the Chinese word. It is one of the most commonly used Chinese vegetables in Japanese cooking. The 菜 suffix means "vegetable."
COMMON COLLOCATIONS:
- チンゲン菜の炒め物 (stir-fried bok choy)
- チンゲン菜のクリーム煮 (bok choy in cream sauce)
- チンゲン菜のおひたし (blanched bok choy with dressing)