Pronunciation: (bok' choi'), [key]
1. an Asian plant, Brassica rapa chinensis, of the mustard family, having a loose cluster of edible, dark-green leaves on white stalks.
2. the leaves and stalks of this plant cooked as a vegetable or eaten raw in salads. Also,bok'-choy',pak-choi,pakchoi.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.