bok choyn.

Brit.

/ˌbɒk ˈtʃɔɪ/, U.S.

/ˌbɑk ˈtʃɔɪ/

Inflections: Plural unchanged, bok choys.

Forms: 1800s pak-tsae, 1800s– bok choy, 1800s– bok tsoi, 1800s– pak-choi, 1900s– baak choi, 1900s– baak choy, 1900s– baak-choy, 1900s– bak cai, 1900s– bak choi, 1900s– bakchoi, 1900s– bak choy, 1900s– bakchoy, 1900s– bok choi, 1900s– bokchoi, 1900s– bokchoy, 1900s– buk choy, 1900s– paak choi, 1900s– paak tsoi, 1900s– pack choi, 1900s– packchoi, 1900s– pack choy, 1900s– pak choi, 1900s– pakchoi, 1900s– pak choy, 1900s– pak-choy, 1900s– pakchoy, 1900s– pak tsoi, 1900s– pat choi, 1900s– patchoi, 1900s– pat choy, 1900s– pok choi, 1900s– pokchoi.

Origin: A borrowing from Chinese. Etymon: Chinese baahk choi.

Etymology: < Chinese (Cantonese) baahk choi (Meyer-Wempe transcription paâk ts'oi ) white vegetable < baahk white + choi vegetable. Compare pe-tsai n.

A kind of edible Chinese cabbage, Brassica rapa (Chinensis group), having broad, smooth-edged leaves which taper into succulent broad white petioles.

ΘΚΠ

the world > food and drink > food > fruit and vegetables > vegetables > cabbage or kale > [noun] > cabbage > Chinese cabbage

pe-tsai1788

Chinese cabbage1842

bok choy1847

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > cabbage or kale > cabbage > types of > Chinese cabbage

pe-tsai1788

Chinese cabbage1842

bok choy1847

1847 R. Fortune Three Years' Wanderings China xvi. 306 The celebrated ‘Pak-tsae’, or white cabbage of Shantung and Peking, is a very different plant.

1894 Bull. Cornell Univ. Agric. Exper. Station 67 183 The Pak-Choi, commonly called Chinese cabbage and frequently confounded with the Pe-Tsai..is a vegetable which never forms a head.

1899 Current Lit. Oct. 341 It is ‘kai tsoi’ and ‘bok tsoi’, or green and white kale.

1949 Mansfield News 18 Mar. 13 Fresh white meat of chicken deliciously sauted with hearts of bok choy.

1969 S. G. Harrison et al. Oxf. Bk. Food Plants 154/1 Pak-Choi (Brassica chinensis)..is more closely related to rape and swede than to the European cabbages... The plant does not form a heart and in appearance it resembles chard or spinach beet.

2003 Age (Melbourne) (Nexis) 18 Apr. 9 Asian green vegetables such as water spinach, bok choy, choy sum and gai laan are now widely available in Melbourne, thanks to our immigrant communities.

This entry has been updated (OED Third Edition, December 2021).

单词	bok choy
释义	bok choyn. Brit. /ˌbɒk ˈtʃɔɪ/, U.S. /ˌbɑk ˈtʃɔɪ/ Inflections: Plural unchanged, bok choys. Forms: 1800s pak-tsae, 1800s– bok choy, 1800s– bok tsoi, 1800s– pak-choi, 1900s– baak choi, 1900s– baak choy, 1900s– baak-choy, 1900s– bak cai, 1900s– bak choi, 1900s– bakchoi, 1900s– bak choy, 1900s– bakchoy, 1900s– bok choi, 1900s– bokchoi, 1900s– bokchoy, 1900s– buk choy, 1900s– paak choi, 1900s– paak tsoi, 1900s– pack choi, 1900s– packchoi, 1900s– pack choy, 1900s– pak choi, 1900s– pakchoi, 1900s– pak choy, 1900s– pak-choy, 1900s– pakchoy, 1900s– pak tsoi, 1900s– pat choi, 1900s– patchoi, 1900s– pat choy, 1900s– pok choi, 1900s– pokchoi. Origin: A borrowing from Chinese. Etymon: Chinese baahk choi. Etymology: < Chinese (Cantonese) baahk choi (Meyer-Wempe transcription paâk ts'oi ) white vegetable < baahk white + choi vegetable. Compare pe-tsai n. A kind of edible Chinese cabbage, Brassica rapa (Chinensis group), having broad, smooth-edged leaves which taper into succulent broad white petioles. ΘΚΠ the world > food and drink > food > fruit and vegetables > vegetables > cabbage or kale > [noun] > cabbage > Chinese cabbage pe-tsai1788 Chinese cabbage1842 bok choy1847 the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > cabbage or kale > cabbage > types of > Chinese cabbage pe-tsai1788 Chinese cabbage1842 bok choy1847 1847 R. Fortune Three Years' Wanderings China xvi. 306 The celebrated ‘Pak-tsae’, or white cabbage of Shantung and Peking, is a very different plant. 1894 Bull. Cornell Univ. Agric. Exper. Station 67 183 The Pak-Choi, commonly called Chinese cabbage and frequently confounded with the Pe-Tsai..is a vegetable which never forms a head. 1899 Current Lit. Oct. 341 It is ‘kai tsoi’ and ‘bok tsoi’, or green and white kale. 1949 Mansfield News 18 Mar. 13 Fresh white meat of chicken deliciously sauted with hearts of bok choy. 1969 S. G. Harrison et al. Oxf. Bk. Food Plants 154/1 Pak-Choi (Brassica chinensis)..is more closely related to rape and swede than to the European cabbages... The plant does not form a heart and in appearance it resembles chard or spinach beet. 2003 Age (Melbourne) (Nexis) 18 Apr. 9 Asian green vegetables such as water spinach, bok choy, choy sum and gai laan are now widely available in Melbourne, thanks to our immigrant communities. This entry has been updated (OED Third Edition, December 2021). < n.1847
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