The white vegetable commonly found in Chinese food is called bok choy. It is a type of Chinese cabbage that has white stalks and green leaves. It is also known as Chinese white cabbage and is popular in stir-fries, soups, and other Chinese dishes. Bok choy is an excellent source of vitamins A, C, and K, as well as being a good source of calcium, potassium, and fiber.

What is the white stuff in Chinese food?

The white stuff in Chinese food is usually either a type of starch, such as cornstarch or tapioca starch, or a type of oil, such as peanut oil. These ingredients are often used to give Chinese dishes a creamy texture or to thicken sauces. They can also be used to give dishes a glossy appearance.

What vegetables are used in Chinese cooking?

Chinese cooking often uses a variety of vegetables, including bok choy, snow peas, mushrooms, Chinese cabbage, bean sprouts, water chestnuts, and bamboo shoots. Other popular vegetables used in Chinese cooking include broccoli, celery, carrots, and bell peppers.