noun
A type of Chinese cabbage with white stalks and dark green leaves. Often used in stir-fries and soups. Cross-referenced with チンゲンサイ (qinggengcai), a similar variety.
See also: チンゲンサイ
しゃくし菜を炒めて食べる。
I stir-fry bok choy and eat it.
このスープにはしゃくし菜が入っている。
This soup contains bok choy.
チンゲンサイ is a specific cultivar of bok choy with light green stems, while しゃくし菜 is a broader term for bok choy/pak choi.
The name しゃくし菜 literally means 'ladle vegetable', likely from the shape of the leaves or stalks. The exact origin is uncertain.