チンゲン菜(さい)

ちんげんさい
noun
bok choy; pak choi
food
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(さい)を炒(いた)めた。
I stir-fried the bok choy.
チンゲン菜(さい)はクリーム煮(に)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(さい)が安(やす)かったので、中華(ちゅうか)スープに入(い)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(さい) 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(さい) suffix means "vegetable."

Common collocations

Related Words

Compare: 水菜(みずな) (mizuna (Japanese mustard greens))
general
Added 2026.3.10 9:11 · Revised 2026.9.2 13:01
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