bok
bok — 名詞
1. a type of Chinese cabbage with long dark green leaves and thick crunchy white st
青江菜
莖白葉綠的中式蔬菜
a type of Chinese cabbage with long dark green leaves and thick crunchy white stalks, commonly used in stir-fried dishes and soups
Mert picked up two bunches of bok choy at the farmers' market this morning.
Mert 今天早上在農夫市集買了兩把青江菜。
The bok choy stems need about three minutes in the wok before adding the leaves.
青江菜的菜莖需要先在鍋裡炒大約三分鐘，再加入葉子。
collocation: bok choy stems / bok choy leaves
Every spring, Devika plants bok choy seeds in her backyard vegetable patch.
每年春天 Devika 都會在後院的菜園裡種青江菜。
Hiro sliced the bok choy lengthwise and dropped it into the noodle soup.
Hiro 把青江菜縱向切開，放進湯麵裡。
This Sichuan restaurant serves a spicy tofu dish loaded with fresh bok choy.
這家四川餐館的辣豆腐料理加了滿滿的新鮮青江菜。
- bok choy
the full, more formal name; bok is the common clipped form
- pak choi
alternative Cantonese romanisation, more common in British English
- Chinese cabbage
broader category that includes both bok choy and napa cabbage
用法筆記
Bok is a shortened form of bok choy and is used the same way in cooking contexts. The vegetable is also known as pak choi or Chinese cabbage, though Chinese cabbage can also refer to the round-headed napa variety.